Dumpling pan with Kabanossi

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes

2. 2

   Savoy cabbage clean, wash and cut out hard stalk. Cut the savoy cabbage into strips. If necessary, remove the sausage from the skin and cut into slices. Wash oregano, shake dry, except for something to garnish, pluck leaves from the stalks and chop. Grate cheese

3. 3

   Drain the potatoes, quench and drain. Peel the potatoes and press them hot through a potato ricer. Season with salt and nutmeg. Add semolina, flour, butter, chopped oregano and egg, knead briefly with the dough hooks of the hand mixer. Form small dumplings from the potato mixture with floured hands and put them into a large pot with plenty of boiling salted water. Let it simmer at low to medium heat (low boiling) for about 10 minutes

4. 4

   Heat the oil in a coated pan. Fry the savoy cabbage for 6-8 minutes while turning, season with salt and pepper and remove. Add the sausage to the hot frying fat, fry for 4-5 minutes while turning, remove

5. 5

   Remove the dumplings and let them cool down for about 5 minutes on a clean tea towel. Put the dumplings into the hot sausage fat and fry for 6-7 minutes while turning. Add savoy cabbage and sausage, heat everything up. Fold in about 3/4 of the cheese. To serve, sprinkle with the remaining cheese, garnish with oregano and dust with paprika powder

Nutrition Facts

KCAL
730 kcal

CARBS
52 g

FATS
41 g

PROTEINS
34 g