Coleslaw with Bacon Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 913 cal. | (43 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 260.2 μg | (434 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 36.5 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 125 milliliters milk
- 3 eggs
- 200 grams Bacon
- 1 onion
- 1 Tbsp parsley
- 3 Tbsps Pastry flour
- Salt water
- 1 Tbsp chopped parsley (for garnish)
- For the coleslaw
- 800 grams Green cabbage
- ½ tsp salt
- peppers
- 1 tsp Caraway
- 150 grams Bacon
- 2 Tbsps vegetable oil
- 4 Tbsps Wine vinegar
Preparation steps
For the dough: Dice rolls. Whisk milk and eggs and pour over rolls. Mince bacon and cook in a pan. Peel and mince onions. Add onions to bacon, remove from heat and set aside. Add bacon, onions and parsley to soaked rolls, then knead well. Let dough rest for 30 minutes. Add flour and shape into 8 equally-sized dumplings.
Bring a large pot of salted water to boil. Add dumplings and simmer for 20 minutes. Remove and drain.
For the coleslaw: Remove outer leaves from cabbage. Quarter cabbage, remove stalks and shred. Place cabbage in a bowl, add salt and knead until soft and juicy. Season with pepper and caraway seeds. Dice bacon. Heat oil in a pan and fry bacon until crisp. Remove from heat and deglaze with vinegar. Pour bacon mixture over cabbage and mix well, then season to taste.
Plate dumplings with coleslaw. Serve garnished with parsley.
