Beetroot and cabbage stew with horseradish dumplings

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the beetroot and cook in boiling water for 3-4 minutes. Take out, let cool a little and peel. Cut into wide sticks. Clean the white cabbage, cut into quarters, wash and cut out the stalk. Cut cabbage into strips. Peel, wash and dice potatoes.

2. 2

   Peel and finely dice onion. Heat oil in a pot and fry the onion in it. Add the potatoes and cabbage and fry. Season with salt and pepper. Deglaze with 1 litre stock and bring to the boil. Cook on low heat for about 20 minutes. 10 minutes before the end of cooking add vinegar and beetroot and cook. In the meantime, bring milk, salt and fat to the boil in a saucepan. Remove the pot from the heat and add the flour at once, stirring continuously. Put it back on the switched off stove and stir until the dough comes off the bottom as a smooth dumpling. Stir egg, cream cheese and horseradish into the dough one after the other. Dip teaspoons into cold water and form flour dough into cams. Bring the remaining stock to the boil.

3. 3

   Remove the pot from the heat and add the flour at once, stirring continuously. Put it back on the switched off stove and stir until the dough comes off the bottom as a smooth dumpling. Stir egg, cream cheese and horseradish into the dough one after the other. Dip teaspoons into cold water and form flour dough into cams. Bring the remaining stock to the boil. Add flour dumplings to the stock and let it simmer at low heat for about 10 minutes. Wash parsley, dab dry and pluck leaves from the stalk and chop finely. Remove the flour dumplings from the stock, arrange them on plates together with the stew, sprinkle with parsley and serve.

Nutrition Facts

KCAL
490 kcal

CARBS
56 g

FATS
21 g

PROTEINS
15 g