Grammelknöderl on Fine Cabbage Salad with Bacon

Finely chop or briefly cut the grams, fry well with onion and pressed garlic in a hot pan, season and add the parsley and put in a cool place. Form small dumplings from the mixture and refrigerate again. Quickly knead all the ingredients of the dough together and refrigerate. Cover the small grammel dumplings with the dough and then simmer slowly in salted water for about 7 minutes. Slice the cabbage and dice the bacon. In a saucepan, caramelize honey and add cabbage, sauté and deglaze with white wine. Reduce and fill up with water, add spices and stew until soft. Add bacon cubes and also cook until soft. Season to taste and add parsley before serving.

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