Kasseler with onion sauce, buttered savoy cabbage and potato cookies

Name: Kasseler with onion sauce, buttered savoy cabbage and potato cookies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g Onions; 2 TABLESPOONS Oil; 1 knife tip Cayenne pepper; 1 kg Kasseler on the bone (750-800 g net); 7-10 Tbsp Pepper; 100 ml dry white wine; 2-3 TABLESPOONS Apple Jelly; 1 (approx. 1 kg) Head Savoy cabbage; 20 g Butter; 7-10 Tbsp Salt; 1-2 TEASPOONS Instant vegetable stock; 1/2 bunch Parsley; 1 egg (size M); 1 package (750 g) Dumpling dough franconian half and half; 30-40 g clarified butter; 1 TEASPOON Cornstarch; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g Onions
2 TABLESPOONS Oil
1 knife tip Cayenne pepper
1 kg Kasseler on the bone (750-800 g net)
7-10 Tbsp Pepper
100 ml dry white wine
2-3 TABLESPOONS Apple Jelly
1 (approx. 1 kg) Head Savoy cabbage
20 g Butter
7-10 Tbsp Salt
1-2 TEASPOONS Instant vegetable stock
1/2 bunch Parsley
1 egg (size M)
1 package (750 g) Dumpling dough franconian half and half
30-40 g clarified butter
1 TEASPOON Cornstarch
7-10 Tbsp Aluminium foil

Directions

1
Alternately fold the strawberry puree and cream into the beaten egg white, do not stir. Pour the strawberry puree into a bowl and decorate with a halved strawberry.