clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin.Simmer slowly for 2 hours until meat is tender. ( or use your crockpot on low to medium)
season with salt, pepper if needed and add more cumin seeds if liked
serve with rustic bread , a cold lager or pilsner goes down well with this
for the dumplings. Normally these are made with white potatoes but I needed to use up some purple potatoes, they came out this colour by the time I added all ingredients.
boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer.
gently heat the butter and soften onions and parsley for about 5 minutes. Add this to the potatoes. First add one egg one after the other stirring it in. Add flour, stir in, add herbs and spices, stir in well.
boil in a large pot salted water with wet hands make little balls drop them gently into simmering water for about 15 minutes, serve with Rags and Fleas or any other stew like dish.
