Old Viennese Cabbage Fritters

Make Fleckerln in salted water, drain and drain well. Peel and chop the onion. Cut white cabbage into small pieces, mix with salt and caraway seeds, leave for 20 minutes, then squeeze well. Fry the chopped onion with sugar and oil until golden. Add the squeezed cabbage and add a little water. Season with paprika and pepper and stew for about half an hour until soft. Add the cooked dumplings and place in the warm oven for 5 minutes. In a frying pan, fry the diced bacon until crispy. Peel the hard boiled eggs and cut them into fine cubes. Make a marinade with vinegar, oil, salt and maybe sugar. In a baking dish, mix the chopped eggs with the cleaned lettuce and the marinade. Sprinkle the fried bacon cubes over the cabbage fritters. Serve in portions and bring to the table with the lettuce.

Our tip: Use bacon with a fine, smoky note!

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