sig's Rags and Fleas( German Cabbage and Meat Broth)

Name: sig's Rags and Fleas( German Cabbage and Meat Broth)
Yield: 4 servings
Cuisine: American
Ingredients: 1 For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-); 1 This dish is traditionally eaten in Hessen in Germany. It was however taken long time ago to Ireland by German settlers. Legend has it that this dish is forerunner of Irish Stew.; 500 grams mutton cubed, but lamb or beef can be used; 1 kg cabbage of choice, shredded or torn finely; 1 vegetable stock cube; 1 tbsp cumin seeds; 1 good pinch of salt (optional); 1 pinch of fresh ground black pepper or cayenne pepper; 1/4 liter of water; 15 waxy not softboiling potatoes; 1 onion chopped very finely; 1 small bunch of parsley,chopped very finely; 125 grams of softened butter; 4 eggs; 1 -2 tablespoons of plain flour; 1 pinch each salt, pepper, nutmeg and marjoram

Sigrun @sigrun

German, living in England

Peasant cooking at its best , my friends loved it. :-)

Sigrun @sigrun

German, living in England

Peasant cooking at its best , my friends loved it. :-)

Saved

Ingredients

4 servings

Rags and Fleas
1For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-)
1This dish is traditionally eaten in Hessen in Germany. It was however taken long time ago to Ireland by German settlers. Legend has it that this dish is forerunner of Irish Stew.
500 gramsmutton cubed, but lamb or beef can be used
1 kgcabbage of choice, shredded or torn finely
1vegetable stock cube
1 tbspcumin seeds
1good pinch of salt (optional)
1 pinchof fresh ground black pepper or cayenne pepper
1/4 literof water
little dumplings known as snowballs
15waxy not softboiling potatoes
1onion chopped very finely
1 smallbunch of parsley,chopped very finely
125 gramsof softened butter
4eggs
1-2 tablespoons of plain flour
1 pincheach salt, pepper, nutmeg and marjoram

Saved

Steps

1

clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin.Simmer slowly for 2 hours until meat is tender. ( or use your crockpot on low to medium)
2

season with salt, pepper if needed and add more cumin seeds if liked
3

serve with rustic bread , a cold lager or pilsner goes down well with this
4

for the dumplings. Normally these are made with white potatoes but I needed to use up some purple potatoes, they came out this colour by the time I added all ingredients.
5

boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer.
6

gently heat the butter and soften onions and parsley for about 5 minutes. Add this to the potatoes. First add one egg one after the other stirring it in. Add flour, stir in, add herbs and spices, stir in well.
7

boil in a large pot salted water with wet hands make little balls drop them gently into simmering water for about 15 minutes, serve with Rags and Fleas or any other stew like dish.