Potato dumplings on red cabbage with Kasseler sauce

Name: Potato dumplings on red cabbage with Kasseler sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Potato dumplings "half and half" in a cooking bag; 7-10 Tbsp Salt; 1 (approx. 50 g) Onion; 2 teaspoons (5 g each) Half-fat margarine; 100 g Red cabbage (from the glass); 1 (approx. 125 g) Kasselerkotelett with bone; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 2 stem(s) Thyme; 7-10 Tbsp flat parsley and thyme

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Potato dumplings "half and half" in a cooking bag
7-10 Tbsp Salt
1 (approx. 50 g) Onion
2 teaspoons (5 g each) Half-fat margarine
100 g Red cabbage (from the glass)
1 (approx. 125 g) Kasselerkotelett with bone
1/2 TEASPOON medium hot mustard
7-10 Tbsp Pepper
2 stem(s) Thyme
7-10 Tbsp flat parsley and thyme

Directions

1
Put the dumplings in a pot of cold salted water and bring to the boil. Let it boil for about 1 minute. Let it simmer in an open pot at low heat for about 15 minutes. In the meantime, peel onion and cut into slices.
2
Steam in 1 teaspoon of hot fat for about 3 minutes. Add red cabbage and braise for about 5 minutes. Remove the smoked pork from the bone and cut into cubes. Fry in remaining fat at medium heat for about 5 minutes.
3
Deglaze with 50 ml water and bring to the boil. Season to taste with mustard, salt and pepper. Wash the thyme, dab dry and pluck the leaves from the stalks. Add to the sauce. Quench potato dumplings cold and remove from the cooking bag.
4
Remove the cook bag. Arrange the dumplings with the red cabbage and the Kasseler sauce on a plate. Sprinkle with pepper and serve garnished with parsley and thyme as desired.