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- 1 tablespoons non-salted butter
- 1 small baby cabbage, chopped finely
- 1 sprig parsley
- 1 cup chopped beef or chicken livers
- ¼ teaspoon marjoram
- ground black pepper
- ½ cup bread crumbs
- ¼ cup hot water
- 1 egg, beaten
- chicken stock (look up directions for preparation)
- Melt the butter in a frying pan over medium heat.
- Put in the small baby cabbage, and parsley and cook for 5 minutes, stirring constantly.
- Put this mixture into a mixing bowl.
- In a separate bowl, moisten the bread crumbs with ¼ cup of hot water, or just enough to make it pasty.
- Mix bread crumbs into the liver and vegetables.
- Add in the egg next and mix it all well.
- Cover and let the mixture sit for about 30 minutes so that it hardens a bit.
- Moisten your hands with water or a little bit of oil and form dumplings into about 3 liters of boiling stock or broth and cook, uncovered for about 25 – 30 minutes.