sig's Rags and Fleas( German Cabbage and Meat Broth)

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sig's Rags and Fleas( German Cabbage and Meat Broth). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make sig's Rags and Fleas( German Cabbage and Meat Broth) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have sig's Rags and Fleas( German Cabbage and Meat Broth) using 18 ingredients and 7 steps. Here is how you cook it.

Peasant cooking at its best , my friends loved it. :-)

Ingredients and spices that need to be Make ready to make sig's Rags and Fleas( German Cabbage and Meat Broth):

1. Rags and Fleas
2. 1 For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-)
3. 1 This dish is traditionally eaten in Hessen in Germany. It was however taken long time ago to Ireland by German settlers. Legend has it that this dish is forerunner of Irish Stew.
4. 500 grams mutton cubed, but lamb or beef can be used
5. 1 kg cabbage of choice, shredded or torn finely
6. 1 vegetable stock cube
7. 1 tbsp cumin seeds
8. 1 good pinch of salt (optional)
9. 1 pinch of fresh ground black pepper or cayenne pepper
10. 1/4 liter of water
11. little dumplings known as snowballs
12. 15 waxy not softboiling potatoes
13. 1 onion chopped very finely
14. 1 small bunch of parsley,chopped very finely
15. 125 grams of softened butter
16. 4 eggs
17. 1 -2 tablespoons of plain flour
18. 1 pinch each salt, pepper, nutmeg and marjoram

Steps to make to make sig's Rags and Fleas( German Cabbage and Meat Broth)

1. clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin.Simmer slowly for 2 hours until meat is tender. ( or use your crockpot on low to medium)
2. season with salt, pepper if needed and add more cumin seeds if liked
3. serve with rustic bread , a cold lager or pilsner goes down well with this
4. for the dumplings. Normally these are made with white potatoes but I needed to use up some purple potatoes, they came out this colour by the time I added all ingredients.
5. boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer.
6. gently heat the butter and soften onions and parsley for about 5 minutes. Add this to the potatoes. First add one egg one after the other stirring it in. Add flour, stir in, add herbs and spices, stir in well.
7. boil in a large pot salted water with wet hands make little balls drop them gently into simmering water for about 15 minutes, serve with Rags and Fleas or any other stew like dish.

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