Jewish dumplings with their form can resemble traditional laid noodles. What distinguishes them is taste. We will not need potatoes to prepare them, a young cabbage. It is thanks to her that the dumplings have A delicate and elastic structure and a slightly sweet, aromatic taste. The addition of spices also works in their favor, which make it The noodles blend in perfectly with meat dishes and thick sauces.
Jewish dumplings are worth preparing especially spring and summer when Young cabbage goes to the fair and shops. Thanks to it, the preparation of dumplings It will be fast and their taste will delight. After preparing, the noodles are worth frying with onions and bacon, thanks to which they will be more meaty and filling.
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Ingredients:
- 1.5 kg of young cabbage,
- 100 g of potato flour,
- 250 g of wheat flour,
- 4 eggs,
- 2 teaspoons of dried marjoram,
- 1 pinch of nutmeg,
- pepper,
- sun,
- 2 onions,
- 250 g of smoked bacon.
We start by preparing cabbage. Chop it into thicker cubes, put it into a pot, salt and pour water. We cook until tender under cover – It should be a hare about 30 minutes. After this time, strain and put the cabbage to cool.
When the cabbage is at room temperature, We blend it to a smooth mass. Season with salt, pepper, marjoram and nutmeg. We add eggs, potato and wheat flour to it, and then mix. We knead the mass until it is thick and elastic. If it is too rare, we can add a little potato flour to it to thicken it.
In a large pot We boil salted water and put noodles on boiling water. When they are readywill come out. We put cooked noodles on a plate.
During this time, chop the onion and cut the bacon finely. In a cold frying pan we melt the bacon, add the onion to it and finally add noodles. Fry all ingredients until the noodles are browned.
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Young cabbage noodles They stand out with their delicate structure and strong aroma. They fit the majority meat dishes, thick sauces and stews. The dough is very universal and if its structure does not suit us, we can fry them like potato pancakes or breaded and fry as chops.
The noodles will taste best for roast and various types of meats and roast sauces. It is worth trying them in combination with goulash, beef clumps or pork battles.
Sources: Terazpoczy.pl
