Spring Cabbage Drop Noodles
Spring cabbage drop noodles, or Jewish-style noodles, stand out with their taste thanks to the addition of spring cabbage to the dough. It is worth preparing them especially in the spring season when spring cabbage hits the markets; thanks to it, the noodles have a delicate and springy structure and a slightly sweet, aromatic flavor.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 3000 g water
- 1 g ground black pepper
- 1 g nutmeg
- 1 g allspice
- 1 g bay leaf
- 2 g marjoram
- 300 g vegetable stock - CVR
- 140 g Onion, raw
- 5 g sugar
- 24 g salt
- 120 g chicken eggs, whole
- 200 g Wheat flour, type 500
- 700 g Cabbage, white
- 60 g Oil, rapeseed
- 50 g potato starch
Method of cooking:
- Add 700 grams of cabbage cut into smaller pieces to the bowl. Chop for 30 seconds at a speed of 8 rotations, scraping the contents with the spatula through the opening in the bowl lid. Using the spatula, transfer the contents to a small bowl and set aside.
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