Frank's Recipes! Wirsing Serviettenkloss (Savoy Cabbage Dumpling)

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Wirsing Serviettenkloss (Savoy Cabbage Dumpling)

8 hard rolls, day-old
3/8 liter milk
salt
300 gram (10 Oz) savoy cabbage
2 tablespoon butter
4 eggs
2 bunches of fresh chives
ground black pepper
1/2 tsp paprika
dash Worcestershire sauce

Cut the rolls into fine strips. Scald the milk together with the salt; pour the hot milk over the rolls and let stand to soak for 20 minutes. Clean the cabbage, cut into fine strips and blanch in boiling salted water for 1 minute. Drain, refresh in ice cold water. Drain again.

Peel and finely chop the onions and sauté in the hot butter. Add the cabbage and sauté another 3 - 4 minutes.

Squeeze the excess liquid from the rolls and mit the rolls with the cabbage, eggs and chives which have been cut into thin rounds. Season to taste with paprika and Worcestershire sauce.

Pour a little boiling water over a clean cotton napkin or dish towel, Squeeze out excess water. Shape the dumpling dough into a loaf shape and loose tie it into the napkin. There must be enough room for the dumpling to expand. Suspend the dumpling into a pot of simmering salted water by inserting a wooden spoon under the knot and resting the spoon ends on the rim of the pot. Boil on high heat for 5 minutes. Then turn down the heat and gently simmer for another 40 minutes. Take out, drain, lay out on a platter and slice to finger thickness.