Coleslaw with Bacon Dumplings
- 125 milliliters milk
- 3 eggs
- 200 grams Bacon
- 1 onion
- 1 tablespoon parsley
- 3 tablespoons Pastry flour
- Salt water
- 1 tablespoon chopped parsley (for garnish)
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.