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

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We hope you got insight from reading it, now let’s go back to sig's rags and fleas( german cabbage and meat broth) recipe. To make sig's rags and fleas( german cabbage and meat broth) you only need 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make sig's Rags and Fleas( German Cabbage and Meat Broth):
  1. Take Rags and Fleas
  2. Prepare 1 For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-)
  3. Take 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. Use 500 grams mutton cubed, but lamb or beef can be used
  5. Use 1 kg cabbage of choice, shredded or torn finely
  6. Provide 1 vegetable stock cube
  7. You need 1 tbsp cumin seeds
  8. You need 1 good pinch of salt (optional)
  9. Provide 1 pinch of fresh ground black pepper or cayenne pepper
  10. You need 1/4 liter of water
  11. Prepare little dumplings known as snowballs
  12. Take 15 waxy not softboiling potatoes
  13. You need 1 onion chopped very finely
  14. Use 1 small bunch of parsley,chopped very finely
  15. Provide 125 grams of softened butter
  16. Get 4 eggs
  17. Provide 1 -2 tablespoons of plain flour
  18. Prepare 1 pinch each salt, pepper, nutmeg and marjoram
Steps 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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