• 10 old rolls (from the day before)
• 2 Eggs
• some fresh parsley
• A cup of lukewarm milk
• 4 tbsp. semolina
• A pinch of salt

- Cut the rolls into small slices and place them into a bowl.
- Shred the parsley and spread it over the cutted rolls.
- Pour the lukewarm milk over it and wait 5 minutes.
- Add the eggs
- And now add the semolina and the salt.

Now this looks quite dry, but you’ll see it will work…

Knead this a while with your hands. It will stick on your fingers, so it’s better you put down your rings before.
Form dumplings from this mixture like making a snowball and put them into boiling salted water. Keep the dumplings in the boiling water for 10-15 minutes. Then take them out of the water and serve them.

Tip:
If the Semmelknödel don’t hold together try it with a little more semolina
Kneading is easier when you have wet hands

Well suited to:

• every meal with sauce which is not sweet
• try Semmelknödel instead of noodles or rice

Regions:
The recipe above for Roll-dumplings is a classical Bavarian recipe, but Roll-dumplings are so popular, so you can eat them almost everywhere in Germany. There are recipes which use up to 5 eggs for 10 rolls, but if you want cook the original Bavarian way only use 2 eggs.

• 53 oz. (1,5 kg) potatoes
• 8,8 fl.oz. (250 ml) milk
• 1 onion
• a teaspoon salt
• a half teaspoon grinded nutmeg

Boil the potatoes and peel them.
While the potatoes are boiling cut the onion into rings and fry them.
Put the peeled potatoes in a pot and mash them. Add milk, salt and grinded nutmeg and mix it well. Let this simmer a few minutes.
Serve the mashed potatoes with the fried onion rings on it.

• a half head of red cabbage
• 1 onion
• 2 sour apples
• 5 cloves
• 3 tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons cooking oil
• a teaspoon salt
• some pepper
• a cup of water

Wash the red cabbage.
Quarter the apples and stick the 5 cloves int the peeled onion. Cut the red cabbage into small stripes. Put this stripes with the cooking oil, the apples and the whole onion in a pot. Add vinegar, sugar, salt and pepper and simmer this for 10-15 minutes in the water.
Serve this without the apples and the onion.

Tip:
Vary the simmering time, it’s your choice how soft you like the red cabbage.

Well suited to:

• Every meal with meat and dark sauce

Regions:
This side dish you can get almost everywhere under the name “Apfelrotkohl”, in Bavaria it is called “Blaukraut”.

• 1 Savoy
• 7 fl.oz.(200 ml) Cream
• 3.5 oz. (100 g) Bacon
• A half onion
• 5.3 fl.oz. (150 ml) Stock
• 2 Tablespoons of cooking oil
• Salt, pepper and nutmeg

- Wash the savoy and cut it into small slices.
- Boil the savoy for 5 minutes in salted water. Then put it into cold water for a minute.
- Dice the onion and the bacon.
- Give the cooking oil in a pot and fry the oniondices until they become glassy.
- Add the diced bacon and fry it short time.
- Add the stock and the cream and bring this to the boil.
- Now put the savoy in the pot, spice it with salt, pepper and some nutmeg and let it all simmer for 20 minutes.

Well suited to:

• potatoes