Messy Dumplings with Stöckelkraut

For the mess dumplings with Stöckelkraut, cut the bread into small cubes and mix well with the bacon, also cut into small cubes and roasted in a little butter until golden brown. Whisk the eggs with salt, cream and whipping cream and add this mixture to the bread-bacon mixture. Stir well and, if the mixture does not have enough moisture, add some more cream.

Let the mixture stand for about 1/2 hour, sift the flour over it, work well and form dumplings. Cook in bubbling salted water for about 10 to 15 minutes until the dumplings rise to the surface.

In the meantime, prepare the Stöckelkraut for the dumplings. To do this, boil the cleaned cabbage head cut into six sticks with the addition of salt and caraway seeds in plenty of salted water until tender to the core, strain and drain thoroughly. Pour hot drippings over it.

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