Recipe Cottage


LOCATION: Recipes >> German >> Wirsing Serviettenkloss

Print this Recipe    Wirsing Serviettenkloss

Wirsing-Serviettenkloss (Savoy Cabbage Dumpling)

8 hard rolls, day-old
3/8 liter milk
300 gram (10 Oz) savoy cabbage
2 Tbsp 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 saute in the hot
butter. Add the cabbage and saute 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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.