Soup: Rinse and chop peeled potatoes. Cook with a little water, a little salt and marjoram for about 20 minutes. Pass the hot potatoes through a sieve. Add crushed garlic. Season with salt, pepper and nutmeg. Add clear soup, liquid cream and butter. Beat briefly with a whisk. Dumplings: blanch the detached cabbage leaves in boiling hot salted water and rinse in iced water. Fry the onion cubes in a frying pan with oil and but ter until golden, season well with salt, pepper and cayenne. Lay out the cabbage leaves on a dish rack, dry them well and put the most beautiful ones aside. Cut the remaining leaves and the cabbage hearts into fine strips or cubes, add them to the onions together with the chopped parsley and mix well. Cut the bacon into tender strips and fry in a frying pan until crispy, then mix into the cabbage mixture.
Fill the cabbage mixture into a ladle lined with the leaves, wrap and squeeze well. Place the cabbage and bacon dumplings in a roasting pan and cook in the oven at about 160 °C for 15 to 20 minutes. Serve: Whisk the stiff whipped cream into the Kartot lclsuppc and fill the soup into preheated plates, put the Kohl-SpeckKnoedel in.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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