Ham & Cabbage Soup with Cheese Dumplings
2 tbs olive oil
400g kaiser fleish chopped into 5mm cubes
2 tsp brown sugar
2 onions thinly sliced
2 leeks thinly sliced
2 cloves garlic crushed
2 tbs plain flour
2 cups salt reduced chicken stock
250g bacon bones
3 potatoes chopped
½ savoy cabbage shredded finely
1 tbs white wine vinegar
30g cold butter
2 cups self raising flour
1 cup finely grated cheddar cheese
2 tsp finely chopped thyme
2 tsp grated lemon rind (garnish)
“HEARTY & INVITING GERMAN STYLE SOUP WITH LOTS OF SMOKEY FLAVOUR”
Only moderate difficulty, but there is a bit of work in this one.
KAISER FLEISH HAM IS CURED AND SMOKED IN WHOLE PIECES. YOU SHOULD BE ABLE TO GET IT AT THE SPECIALTY DELI SECTION OF THE SUPERMARKET. YOU CAN USE SPECK, OR A WHOLE PIECE OF NORMAL SMOKED HAM IF YOU NEED TO.
TASTE THE DISH DURING THE COOKING WITH HAM BONES, AS SOME CAN BE SALTY. YOU MAY NOT NEED TO ADD ANY FURTHER SEASONING.
Heat 1 tbs of the oil in a large non stick saucepan and add the ham and sugar. Saute over a high heat, stirring continuously for 5 minutes, or until just golden.
Remove and drain on paper towels. Take care not to over cook the ham or it will dry out.
Add remaining oil, onion, leek and garlic, and cook for 15 minutes over a low heat, stirring regularly. Add the flour and cook for 1 minute, stirring. Remove from the heat and gradually add the stock a little at a time; stirring continuously to avoid lumps.
Add bacon bones and 4 cups of water. Return to the heat and bring to the boil. Reduce the heat and simmer for 30 minutes.
Remove the bacon bones and cut off the meat. Discard the bones. Shred the meat into small pieces, and return to the pan with the potato and simmer for 10 minutes or so until potato is tender.
Add the ham, cabbage and vinegar.
Season with salt and pepper. Cover and cook over very low heat for 10 minutes while preparing the dumplings.
Rub the butter into the flour until crumbly. Mix in the cheddar, thyme and about ½ cup of water, or enough to bind the mixture together.
Roll two level teaspoons of mixture into balls. Place into the soup and simmer, covered, for 8 minutes, or until the dumplings are plump.
Ladle soup into bowls and top with two or three of the dumplings. Sprinkle dumplings with lemon rind and serve immediately.
Four to six.