Pointed cabbage stew with cheese dumplings
easy
60 mins
60 mins
Ingredients
- 250 g Onions
- 1 kg Pointed cabbage
- 70 g Butter or margarine
- 1/2 l Vegetable broth (instant)
- 1 jar(s) (425 ml; separation weight: 250 g) peeled tomatoes
- 1 collar Parsley
- 100 g medieval Gouda cheese
- 1 Egg
- 60 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Onions peel and cut into slices. Clean, quarter, wash and cut out the stalk. Cut the cabbage into large pieces. Heat 30 g fat in a pot. Brown the onion slices in it.
- 2
Add cabbage, sauté and deglaze with stock. Bring to the boil, cover and cook for 15 minutes. Coarsely chop the tomatoes in the tin with a knife and add to the stew with the juice. Wash parsley, dab dry and chop finely. Grate cheese finely. Cream remaining fat and mix with egg, flour, cheese and half of the parsley to a smooth dough. Season to taste with salt, pepper and nutmeg. Bring salted water to the boil. Use 2 teaspoons of the dough to cut off medium-sized dumplings. Let it simmer in lightly boiling salted water for about 10 minutes.
- 3
Season to taste with salt, pepper and nutmeg. Bring salted water to the boil. Use 2 teaspoons of the dough to cut off medium-sized dumplings. Let it simmer in lightly boiling salted water for about 10 minutes. Season the vegetable pot with salt and pepper. Add drained gnocchi to the stew. Serve sprinkled with remaining parsley
- 4
Per serving 1630 kJ/ 390 kcal. E 17 g/ F 24 g/ KH 24 g
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