Savoy cabbage and tomato stew with cheese and herbs dumplings
easy
60 mins
60 mins
Ingredients
- 30 g Butter
- 30 g Double cream cream cheese
- 1 TABLESPOON chopped parsley and chive rolls
- 1 egg (size M)
- 100 g Wheat semolina
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 400 g cherry tomatoes
- 2 TABLESPOONS Olive oil
- 1 Onion
- 1 bundle (approx. 500 g) Soup Greens
- 1 (approx. 750 g) cabbage
- 1 l Vegetable broth (instant)
Directions
- 1
Mix butter, cream cheese and herbs with the whisk of the hand mixer. Add egg and semolina, season with salt, pepper and nutmeg and stir in. Leave to swell for about 30 minutes. Clean, wash and halve the tomatoes. Heat oil in a pot and sauté the tomatoes in it. Remove and put aside.
- 2
Peel and finely chop the onion. Add to the frying fat and fry. Clean, peel, wash and chop the greens. Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the savoy cabbage into pieces. Add the soup vegetables and savoy cabbage to the onion and fry for approx. 5 minutes, turning occasionally. Season with salt and pepper. Deglaze with stock and bring to the boil. Cook over medium heat for about 15 minutes. Shortly before the end of the cooking time add tomatoes and cook. In the meantime, form dumplings from the semolina mixture with the help of two teaspoons and place in boiling salted water.
- 3
Add the soup vegetables and savoy cabbage to the onion and fry for approx. 5 minutes, turning occasionally. Season with salt and pepper. Deglaze with stock and bring to the boil. Cook over medium heat for about 15 minutes. Shortly before the end of the cooking time add tomatoes and cook. In the meantime, form dumplings from the semolina mixture with the help of two teaspoons and place in boiling salted water. Let it simmer for 10-15 minutes at low heat. Take out and add to the stew
Nutrition Facts
330 kcal
29 g
18 g
13 g
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