Russian cabbage pot with cheese dumplings

Name: Russian cabbage pot with cheese dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 medium onion; 500 g White cabbage; 500 g beetroot; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Caraway seeds; 3-4 Tsp Vegetable broth; 1/4 l Milk; 1 tablespoon (20 g) Butter or margarine; 125 g Durum wheat semolina; 1 Egg (Gr. M); 60 g Double cream cream cheese with herbs; 1 TABLESPOON grated horseradish (glass); 1 pinch Sugar; 2-3 TABLESPOONS White wine vinegar; 1 collar Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 medium onion
500 g White cabbage
500 g beetroot
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Caraway seeds
3-4 Tsp Vegetable broth
1/4 l Milk
1 tablespoon (20 g) Butter or margarine
125 g Durum wheat semolina
1 Egg (Gr. M)
60 g Double cream cream cheese with herbs
1 TABLESPOON grated horseradish (glass)
1 pinch Sugar
2-3 TABLESPOONS White wine vinegar
1 collar Parsley

Directions

1
Peel and wash the potatoes. Peel onion. Dice both roughly. Clean and wash the cabbage and cut into coarse strips. Clean, peel, wash and cut the beetroot into sticks
2
Heat the oil in a large pot. Sauté the onion in it. Fry beetroot, cabbage and potatoes briefly. Season with salt, pepper and caraway. Add 1 1/2 l water and stock. Bring to the boil, cover and simmer for 20-25 minutes
3
Bring the milk, 1 pinch of salt and fat to the boil in a saucepan. Sprinkle in semolina and stir until the dough separates from the bottom as a dumpling. Pour into a bowl. Stir egg, cream cheese and horseradish into the hot mixture
4
With two moistened teaspoons of it cut off dumplings. Put them into boiling salted water and let them simmer at low heat for about 5 minutes
5
Season stew with salt, pepper, sugar and vinegar. Serve with dumplings. Wash and chop the parsley and sprinkle over it