Dumpling Muffins on Sweet Cabbage Vegetables

For the dumpling muffins, chop the onion and garlic bacon.

Put the dumpling bread in a large bowl. Heat the butter and sauté the chopped onion in it until light. Later add the garlic bacon and fry it for a short time. Mix the mixture with the dumpling bread. Beat the eggs and mix with the mixture as well. Heat the milk (but do not bring to a boil), pour over the quantity and mix heartily. Season with salt and parsley. Form dumplings from the mixture with moistened hands and press them into the oiled muffin tins. Bake in a heated oven at 180 degrees for about 25 minutes. The dumplings should be crispy. For the cabbage, cut the onion, quarter the cabbage and cut it medium fine, salt it a little bit. Heat oil, sauté onion, add sugar, brown briefly and pour in soup. Add the cabbage, season with salt, pepper and caraway. Add the raw peeled potatoes and cook for about half an hour until soft. The liquid should be boiled away.

Arrange the dumpling muffins on the cabbage and garnish with a little bit of sour cream, sprinkle the roasted bacon cubes on top. Garnish with a little bit of parsley.

harmonious white wine

Our tip: use a bacon with a strong taste – this way you will give this dish a special touch!

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