Crumb dumplings with cabbage and ham

2_03453 CRUMB DUMPLINGS with cabbage and ham (KNODEL) knodel are central European origin dumplings and disseminated mainly in Austria (but are also present in Trentino as Knödel).

Can be served in soup or dry.

Preparation: 25 minutes cooking time: 15 minutes: 40 minutes INGREDIENTS for 4 people: 150 g of breadcrumbs strengthens but not too dry, 200 g of diced smoked ham, 60 g flour, an egg, 130 ml milk 60 g butter, 20 g of frozen chopped onion, 100 g white cabbage cut into thin strips (you buy pre-cut in supermarketssealed packs, or by greengrocers provided, even in bulk.

You can also prepare it at home), one tablespoon of vinegar, one tablespoon of sugar, 30 g of chopped parsley, nutmeg, salt and pepper.

Break the breadcrumbs and place it in a bowl.

Scakdate milk, pour it over and let rest 10 minutes.

After this time, squeeze the crumb and put it back in the bowl, washed and dried.

Dissolve a tablespoon of butter in a pan and saucepan for 2 minutes still frozen onion, stirring with a wooden spoon, add the diced ham and let stand for 2 minutes stirring fresh focus.

In the bowl with the crumb add about three-quarters of ham, add slightly beaten egg, salt, pepper, nutmeg, and half the parsley.

So flour cream.

to form a dough.

Stir well with wooden spoon until mixture is smooth and well blended.

Keep the bowl in the refrigerator for 30 minutes.

Bring to a boil 3 litres of water in a large saucepan and add salt with coarse salt.

Shape the dough with wet hands, form balls of 4 cm.

Pour in boiling water, after they have been wrapped with a thin layer of flour.

Lower the heat to a minimum, so that the light is boiling, Cook for about 12 minutes and collect the dumplings with a slotted spoon when they are afloat.

Place on a heated serving dish.

Meanwhile Cook the gnocchi, fried cabbage for 2 minutes over high heat in a pan with the remaining butter, flavored with a pinch of salt and ground pepper.

Add the chopped parsley and the remaining ham cubes and stirring the sugar and vinegar.

Put the cover, lower the heat and cook 15 minutes, stirring often.

Pour around the dumplings and serve.

The suitable wine: accompanied by a red wine of South Tyrol, as Dark Lagrein or with a mug of beer.