TYROLEAN SAVOY CABBAGE
I came across this recipe online recently. The combination of cabbage and garlic and caraway seeds are what sold me. Recipe: About.com Photo: tablespooning.com
Provided by Ellen Bales
Categories Vegetables
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Free the cabbage leaves from the head; rinse them, drain, and coarsely shred them. Peel and slice the onions. Mince the garlic and mix with rosemary and sage. Mince the parsely separately and set aside.
- 2. In a large pot, heat the butter and oil; add the garlic mixture and the onions. Cook, stirring, until the onions are transparent. Add the cabbage leaves and continue cooking, stirring occasinally, for 10 more minutes.
- 3. Sprinkle the wine and vegetable broth into the pot, add the fennel, caraway, and salt and pepper to taste.
- 4. Mix well, cover the pot, reduce the heat to low, and simmer the cabbage for about an hour. When done, transfer the cabbage to a heated bowl, garnish it with the parsley, and serve at once.
TYROLEAN BACON-DUMPLING SOUP (SPECKKNODELSUPPE)
This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it's screaming the "make me" chant from the pages of my newest Saveur magazine. (Oct. 06)
Provided by Sandi From CA
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
- Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
- Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
- Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.
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