Colorful Cabbage Soup With Bacon Dumplings - cooking recipe

Ingredients

150 g day old white bread, cut into cubes
3-4 stalks parsley, finely chopped
1/2 bunch chives, finely chopped
1 None shallot, peeled and finely chopped
100 g bacon, diced
2 1/2 tbsp butter
125 ml milk
1 None egg
1 pinch grated nutmeg
1-2 tbsp plain flour
500 g savoy cabbage, cut into strips
300 g carrots, peeled and diced
1 bunch spring onions
1.5 litres beef stock
2 tbsp Dijon mustard

Preparation

Fry the bacon in a frying pan, then add 1/2 tbsp of butter and gently fry the shallots. Mix the bacon, shallots, parsley, chives and bread in a bowl. Whisk the milk and egg in another bowl, add the nutmeg and season to taste. Pour the eggs and milk over the bread and bacon mixture, sprinkle with flour and knead into a smooth dough. Let stand for about 30 mins.
Melt 2 tbsp of butter in a large saucepan and saute the carrots and scallions for about 3 mins. Add the savoy cabbage and stir fry briefly. Pour in the stock and mustard and season to taste. Cover and simmer for about 20 mins.
Knead the dumpling dough again, briefly, and make 12 small dumplings. Cook in boiling salted water over low heat for 10-15 mins. Remove dumplings from water, drain and serve in the cabbage soup.