Recipes

Dumplings:

6 stale bread rolls

4 eggs

250 ml milk

1 onion

10g butter

2 tbsp flour

150g Black Forest ham

3 tbsp parsley, chopped

salt

Cabbage:

500g sauerkraut

50g Black Forest ham

2 tbsp clarified butter

1 juniper leaf

salt and pepper

Whisk the milk with the eggs in a large pan. Cut the bread rolls into small cubes and add to the egg milk. Cut the Black Forest ham and onion into small cubes. Fry both briefly in a pan with the butter. Then add to the rolls.

Add the parsley and flour to the mixture, mix well and season with salt and pepper to taste. Leave to rest for approx. 30 minutes.

Put a large saucepan of water on the stove. Form dumplings from the bread roll mixture and simmer in the boiling water for approx. 15 minutes. Drain and enjoy.

Fry the sauerkraut together with the clarified butter, juniper leaf and Black Forest ham in a pan until golden brown. Season to taste with salt and pepper. Serve with the dumplings.

Photo: Protective association of Black Forest ham producers