Blunzentascherln with Beer Cabbage


Rating: 4.03 / 5.00 (32 Votes)


Total time: 30 min

Servings: 4.0 (servings)

For the Blunzentascherln:









For the beer herb:









For the beerweed,:




Instructions:

For the Blunzentascherln with Bierkraut, mix flour, egg, salt, oil and water into a smooth dough, roll out thinly and cut into 3cm wide strips. Spread Blunzenbrat in heaps on half of the strips, form square patties, brush the edges with egg white and press together with a fork. For the beer cabbage, cut white cabbage leaves into strips, chop onion finely and sauté in butter, add sugar, salt and caraway seeds, deglaze with wheat beer and steam until firm to the bite. Arrange Blunzentascherln with beer cabbage, pour over butter. Sprinkle with parmesan if desired.

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