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Sig's Rags And Fleas( German Cabbage And Meat Broth) Recipe

sig's Rags and Fleas( German Cabbage and Meat Broth) Recipe
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Serving : 4
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Prepare the ingredients before making sig's Rags and Fleas( German Cabbage and Meat Broth) in your home. Then, follow these steps below to serve sig's Rags and Fleas( German Cabbage and Meat Broth) for your family or friends.

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

  • Rags and Fleas
  • 1 For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-)
  • 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.
  • 500 grams mutton cubed, but lamb or beef can be used
  • 1 kg cabbage of choice, shredded or torn finely
  • 1 vegetable stock cube
  • 1 tbsp cumin seeds
  • 1 good pinch of salt (optional)
  • 1 pinch of fresh ground black pepper or cayenne pepper
  • 1/4 liter of water
  • little dumplings known as snowballs
  • 15 waxy not softboiling potatoes
  • 1 onion chopped very finely
  • 1 small bunch of parsley,chopped very finely
  • 125 grams of softened butter
  • 4 eggs
  • 1 -2 tablespoons of plain flour
  • 1 pinch each salt, pepper, nutmeg and marjoram

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

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make sig's Rags and Fleas( German Cabbage and Meat Broth) in your home by yourself.

    Step 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)
  • Step 2
  • season with salt, pepper if needed and add more cumin seeds if liked
  • Step 3
  • serve with rustic bread , a cold lager or pilsner goes down well with this
  • Step 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.
  • Step 5
  • boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer.
  • Step 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.
  • Step 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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