Cabbage Fritters with Homemade Fritters

Cut the white cabbage into quarters and remove the stalk. Rinse the quarters under cold water. Drain well. Cut into tender strips.

Peel and chop the onion. Heat lard with sugar in a saucepan. The sugar should turn slightly brown.

Add cabbage and onion. Season with caraway seeds, pepper, salt and vinegar. Sauté cabbage for 10 minutes in the fat only. Stir occasionally so that it does not burn. Add beef broth, close the saucepan and steam for 40 minutes.

In the meantime, prepare the dough for the patties. To do this, mix egg with salt and water in a bowl. Gradually mix in about half of the flour. Knead in the rest of the flour with your hands. The dough must become smooth and dry.

Roll on a floured board or possibly on the floured surface until noodle thick (about 2 mm). Let dry for 30 minutes.

Then cut first into 2 cm wide strips, then into lozenges, the typical Fleckerl shape.

Boil water in a saucepan and add salt. Add the Fleckerl and cook for 8 minutes.

Remove with a slotted spoon and drain in a sieve. Season the cabbage to taste.

Add the Fleckerl and mix together.

Now arrange the cabbage fritters and serve.

Preparation Tip:

If you like, add a few cubes of roasted bacon on top. This gives the dish a hearty touch.

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