Bacon Dumplings with Coleslaw

6 rolls
250 ml milk
4 eggs
200 g of belly of pork
1 onion
10 g of butter
2 tbsp. parsley (chopped)
2 tbsp. smooth flour
500 g white cabbage
1 tsp. caraway seed
3 tbsp. apple vinegar
4 tbsp.oil
salt pepper



Cut the rolls into 1 cm cubes. Beat eggs with the milk and stir under the cubes. Cut belly of pork into small cubes, peel the onion and chop finely.
Fry the bacon in a skillet over medium heat, add the butter and the onion and fry gently. Add parsley and stir all into the rolls-mixture.
Fold in flour and season with salt and pepper. Marinade for 30 minutes.
For the lettuce, shred or cut the cabbage finely, mix with salt and caraway. Marinate with vinegar and oil.
Form dumplings from the breadcrumbs and let them simmer in salted water for about 15 minutes.