Ingredients for the coleslaw
- ½ white cabbage
- 50 g bacon
- ½ onion
- 60 ml vegetable stock
- 1 tbsp white wine vinegar
- 1 tbsp rapeseed oil/olive oil
- ½ tsp mustard
- Caraway seeds, salt, pepper
- 3 handfuls of dumpling bread
- 140 g grey cheese
- 100 ml fresh milk
- 2 free-range eggs
- Chopped parsley
- 20 g flour
- 20 g buckwheat flour
- 20 g butter
- Salt, pepper
Preparation of the coleslaw
Clean and finely grate the cabbage. Sprinkle with salt and leave to rest for approx. 20 minutes. In the meantime, finely dice the bacon and fry in a pan until crispy. Remove the bacon from the pan and sauté the finely chopped onions until translucent. Mix both with the cabbage. Mix the stock, vinegar, oil, mustard and pepper to make a dressing and add to the cabbage.
Preparation of the pressed dumplings
Cut the grey cheese into small cubes and mix with the dumpling bread. Whisk the eggs with the milk and add to the dumpling bread with the flour, buckwheat flour and parsley. Season with salt and pepper. Knead all the ingredients well and leave to rest for 15 minutes. Shape the dumplings, flatten slightly and fry slowly in a pan with butter on both sides until golden brown.
Serve with the coleslaw, brown butter and Parmesan cheese.
