Pawaru-Grahmata

№ 35IV. nodaļa

Kāpostu kļučki

Cabbage dumplings for soup

  • Serves 4–6 in soup (about 20 small dumplings)
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Kahpohstu klutschki.

Modernizētslpp. 219–220 · PDF 233–234
4 porcijas

The book gives 2 or 3 eggs and no other amounts; the amounts below are ours.

Method

5 soļi
  1. Chop the cabbage finely. Cook it in the butter over medium-low heat, stirring often, for 10–15 minutes, until soft, lightly golden and dry. Spread it out and leave it to cool completely.
  2. Beat the eggs with the soft butter, mace, salt and breadcrumbs. The butter won't blend in completely; that's fine.
  3. Mix in the cold cabbage and leave for 10 minutes.
  4. Bring the broth to a simmer and poach a test dumpling. If it falls apart, add more crumbs.
  5. Shape walnut-sized balls with wet hands and simmer them gently in the broth for 8–10 minutes, until firm. Serve in the broth.

Notes

What the book says vs. what we added

the book chops white cabbage leaves without the ribs, fries them in butter and lets them cool. Meanwhile it beats 2 or 3 eggs with butter, mace and a little grated white bread, mixes everything when the cabbage is cold, shapes dumplings and boils them in meat broth. The amounts, the salt and the test dumpling are ours.

Bread

with only "a little" bread, cabbage and eggs fall apart in simmering broth; we use enough crumbs to bind them.

Salt

the book doesn't mention it; a salty broth may be enough, so taste the test dumpling.

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