Main dish: Knödelgröstl with sauerkraut

Boil the sauerkraut with water in a saucepan until soft. Peel a potato, grind it and fold in the sauerkraut. Season to taste with ground or whole caraway seeds.

Soak dumpling bread in lukewarm milk, cut an onion into small pieces and braise until glazed. Add onions, parsley and eggs to the dumpling bread. Season with salt, pepper and nutmeg and mix well. Form dumplings and let it steep in boiling salted water for approx. 20 - 25 minutes, until they start to rise to the surface. Take out of the water and refrigerate.

Remove the meat from the bones and cut into small pieces. Cut the refrigerated bread dumplings into cubes. Roughly dice the onion and fry in a pan with bacon and the meat. Add the dumplings and fry together.

Whisk the eggs, season with salt and pepper and add to the dumplings. Stir until the egg sets..