Bacon Dumplings with Coleslaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,089 cal. | (52 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 257.5 μg | (429 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 35.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 100 grams Bacon
- 1 onion
- 8 White rolls
- ⅓ bunch parsley
- 2 eggs
- salt
- 2 Tbsps Pastry flour
- 200 milliliters milk
- 60 grams butter
- Tyrolean coleslaw
- 800 grams Green cabbage
- ½ tsp salt
- ground peppers
- 1 tsp Caraway
- 150 grams streaky, raw smoked Bacon
- 2 Tbsps vegetable oil
- 4 Tbsps Wine vinegar
Preparation steps
Cut onion and parsley finely, cut the bacon into small cubes or thin strips, cook. Cut bread into 1 cm cubes, cook it until golden in butter. Put everything in a bowl with the beaten eggs, season with salt, add milk a bit at a time and infuse. Sift the flour over mixture, mix in well and form 4-6 dumplings.
With wet hands, shape dumplings and simmer in water 20 min. Remove.
For the slaw, remove the outer leaves from the cabbage. Cut the cabbage into quarters and cut out core. cut or slice the quarters into thin strips. Toss the cabbage in a bowl with the salt and knead with well-washed hands until soft and juicy. Season the cabbage and with pepper and caraway. Cut the bacon into small cubes. Heat oil in a pan and cook the bacon crisp. Remove the pan from the heat and pour in the vinegar. Pour mixture over the cabbage and combine well, season to taste.
