Quark dumplings with minced meat filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, salt and baking powder in a bowl. Add the quark. Add the fat in pieces. Knead everything with the dough hooks of the hand mixer. Then quickly work into a smooth dough with your hands.

2. 2

   Wrap in foil and keep cool overnight. For the filling, clean, wash and quarter the cabbage, cut out the stalk. Slice or cut cabbage into fine strips. Bring 1/4 litre of water, caraway seeds and 1 teaspoon of salt to the boil and steam the white cabbage for about 5 minutes.

3. 3

   Drain and let it cool down. Wash the tomato and cut into cubes. Peel and finely chop the onions. Cut the sausage into pieces. Grate the gouda. Wash parsley and chives, dab dry and chop finely, except for some parsley for garnishing.

4. 4

   Knead minced meat, eggs, breadcrumbs, onions, tomato, sausage, cheese, curry ketchup and herbs, except for some parsley and chives. Season to taste with salt and pepper and knead in the cabbage.

5. 5

   Cut the dough into thirds and roll out to a rectangle of 24 x 30 cm on a floured work surface. Cut in half horizontally and vertically. Place 2-3 tablespoons of filling in the middle, roll up and press the sides together.

6. 6

   Place the rolls with the seam facing down on a baking tray lined with baking paper. Mix egg yolk and cream and spread the rolls with it. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for approx. 10 minutes.

7. 7

   Then switch down (electric oven: 200 °C/ gas: stage 3) and bake for 15-20 minutes. Cover the oven if necessary. Heat the tomato sauce and serve with the cabbage rolls sprinkled with the remaining chives.

8. 8

   Garnish with parsley.