G’selchtes with Sauerkraut and Semolina Dumplings

Put G’selchtes in cold water for 1 hour before cooking so that it does not taste over-seasoned later.

Then bring fresh, unsalted water to a boil, add greens and G’selchtes with spices and cook for about 50 to 60 minutes until lightly simmering.

For the semolina dumplings, first briefly roast the semolina with hot fat and then pour boiling hot, lightly salted water or Selchsuppe over it. Leave to stand for 1 hour.

With wet hands form medium sized dumplings from the semolina mass.

Place the dumplings in boiling salted water and cook until they rise after about 8 to 10 minutes.

Meanwhile, put the sauerkraut in cold water.

Tie the spices in a linen or tea bag.

Separate the rind from the bacon, add it to the cabbage together with the spices and bring everything to a boil. Simmer for 30 to 45 minutes, according to taste.

Drain the water and remove the bacon rind and spices.

Cut the remaining bacon into small cubes, melt the clarified butter in a pan and fry the bacon cubes in it. Dust with a little flour, let it brown briefly and pour in beef broth.

Now gradually stir in the sauerkraut and let everything boil for a few minutes. Season again with salt and pepper.

Lay out a large, well warmed plate with the finished sauerkraut, place the sliced G’selchte on top and arrange the semolina dumplings all around.

Preparation Tip:

This is accompanied by either a well-kept beer or a jug of cider.

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