Bacon Dumplings on Sauerkraut

For the bacon dumplings on sauerkraut, dice the white bread and mix with the lukewarm milk.

Leave to stand for a few minutes. Rinse the parsley, shake dry and chop finely.

Peel the shallot and cut into cubes, also cut the bacon into cubes. In a frying pan, melt the butter and sauté the shallots and bacon. Mix with the soaked white bread cubes.

Add egg and parsley and mix well. Let stand for a few minutes to allow bread to soak well. If the quantity is too dry, add a little milk.

But be careful: there should only be enough to hold the dumpling mixture together. To be on the safe side, make a sample. Turn off all the dumplings and simmer gently in salted water for 10 minutes.

For the sauerkraut, cut the bacon into cubes, peel and dice an onion. Melt the butter in a frying pan and sauté the bacon and onions.

Heat the cabbage and add a little clear soup or veal stock. Add bacon, juniper berries and bay spice and simmer gently, covered, for about 30 minutes. To bind, grate the raw potato and raw onion over the cabbage and continue to cook for a few more minutes, stirring well. Season the cabbage with salt and freshly ground pepper to taste.

Divide the sauerkraut evenly among plates, arrange the dumplings on top and serve the bacon dumplings on sauerkraut.

Preparation Tip:

Use a deliciously spicy bacon for the bacon dumplings on sauerkraut for a delicious touch!

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