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

Name: sig's Rags and Fleas( German Cabbage and Meat Broth)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.
2
( or use your crockpot on low to medium)
3
season with salt, pepper if needed and add more cumin seeds if liked
4
serve with rustic bread , a cold lager or pilsner goes down well with this
5
for the dumplings.
6
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.
7
boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer.
8
gently heat the butter and soften onions and parsley for about 5 minutes.
9
Add this to the potatoes.
10
First add one egg one after the other stirring it in.
11
Add flour, stir in, add herbs and spices, stir in well.
12
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.

1200

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, sig's Rags and Fleas( German Cabbage and Meat Broth) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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