Grammelknödel with paprika-seasoned pointed cabbage
In their inn ‘Knapp am Eck’ in Steyr, the Klement family combines the art of literally wrapping guests round their fingers. This is not only due to the pleasant atmosphere in this restaurant, it is the food that makes you want to return. It always tastes good.
Jürgen Klement, chef and restaurateur, doesn't just buy from anywhere, he chooses all his suppliers himself and actually lives the regionality that is all too often preached. Incidentally, Jürgen Klement's Grammelknödel recipe can also be found in the Klement family cookery book ‘Schmeck'n muaß’. It contains recipes that have been handed down for generations.
Quantity
For 4 persons
Time
90 minutes preparation and cooking
Ingredients
For the filling:
- 1 kg finely diced green bacon
- ⅛ litre milk
- salt
- Garlic to taste
For the choux pastry:
- ½ litre water
- 1 tbsp vegetable oil
- 1 tsp salt
- ½ kg flour
- 3 eggs
For the paprika-seasoned pointed cabbage:
- 600 g sliced cabbage
- 2 tbsp lard
- 2 tsp paprika powder
- 2 tbsp vinegar
- Caraway seeds to taste
- 1 tsp sugar
Method
Stuffing:
For the filling, fry the bacon in a pan over a medium heat. As soon as the bacon cubes become translucent, stir in the milk and continue to fry the bacon. When the gammons have the desired colour, strain and leave to cool. Season with salt and garlic to taste and roll into walnut-sized dumplings.
Choux pastry:
For the dough, boil water with oil and salt. Add the flour all at once and stir until the dough comes away from the bottom of the pan. Remove from the heat, leave to cool, then stir in the eggs one at a time. Shape the dough into a roll and cut off pieces about 2 centimetres long. Wrap the dumplings in the dough and boil in salted water for about 15 minutes.
Paprika-seasoned pointed cabbage:
In the meantime, sauté the cabbage in a little lard. Stir in the paprika powder and deglaze with vinegar. Sauté for about 15 minutes until al dente, then season with salt, caraway seeds and a little sugar.