A delicious strawberry recipe!
Sauerkraut 1 tbsp. tbsp. sunflower oil or other vegetable oil cold pressed.
For the dumplings, remove the skin from the onion, dice very finely and sauté in the butter until translucent. Sprinkle with the grub, stir quickly and add the water. Allow the whole to bubble up while stirring over a mild heat. Add the bouillon cube and the lovage, press the garlic through a press, mix the parsley with the sunflower seeds and the egg yolk into the green seed dough and heat up while stirring until a thick, firm paste is formed. Remove the saucepan from the kitchen stove and let the mixture rest (swell) for about an hour. In the meantime, cook the sauerkraut. To do this, remove the skin from the onion, finely dice it and sauté in the oil until translucent. Cut the sauerkraut into small pieces, add to the onions and sauté lightly. Let the Holstener Lisl (lard-like spread available in health food stores or natural food stores) melt in the sauerkraut and pour on the water (1). Add juniper berries, caraway seeds and bay leaf spice and steam for about 20 minutes. In the meantime, bring the salted water (2) to a boil. Mix the potato starch with a little water until smooth and add to the boiling water. Form small dumplings with moistened hands and cook them in the water in the open pot for about 10 minutes.
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