Cabbage Pizokel – Jann M. Hoffmann

Dough: Mix flour, nutmeg and salt in a baking bowl, add eggs and milk, beat until smooth. Chop spinach into small pieces, mix in. Cover and let stand at room temperature for thirty minutes.

Turn out pizo dough in batches onto a wet board. Using a kitchen knife, cut strips of dough into small pieces, slide into the lightly simmering salted water. As soon as the pizokels rise to the surface, remove, drain, set aside with the lid closed.

Make savoy cabbage in the simmering salted water for about three min, remove, drain.

Fry bacon in a wide pan until crispy, add onion and sage, sauté at low temperature, add sausage and sauté briefly. Add cream, mix, let it boil, reduce temperature, season. Mix pizokel exactly under it, just get hot.

Garnish: Heat clarified butter in separate frying pan, roast sage leaves until crisp, spread evenly over pizokel.

Tip: use mushrooms instead of fried bacon.

Our tip: use bacon with a fine, smoky note!

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