A classic from the Sarntal Valley according to the recipe of our boss Renate

Recipe for 4 people

For the “Nocken”:
500 g wheat flour
4 free range eggs
150 g belly bacon
20 g chives
1 tablespoon of oil
some water or milk
salt
30 g butter to melt

For the bacon and cabbage salad:
1 small white cabbage
100 g belly bacon
1 knife point caraway
Olive oil and vinegar to serve

1. Finely chop the white cabbage and put aside in a bowl.

2. Dice the 150 g belly bacon and mix it in a large bowl with the flour, eggs, chives, alt and oil. Mix the mixture to a rather firm dough. If the dough is too firm, you can add some milk or water.

3. Now bring a large pot of water to a boil and salt it slightly.

4. Use a spoon to cut out the “Nocken” from the dough and put them into the boiling water. Let them simmer for 8 minutes.

TIP: always dip the spoon into hot water to prevent the dough from sticking. And don´t worry if the “Nocken” don´t look perfect, they’re not meant to be ;)

5. In the meantime, melt the 100g diced belly bacon for the salad in a small pan and the pour over the cabbage. Add the oil, vinegar and caraway seeds.

6. In a small frying pan, melt the butter until slightly brown

7. Serve adding a generous spoonful of the brown butter.

8. The “Nocken” with the cabbage-bacon salad are ready – “Molzeit”!