Savoy cabbage-mushroom cream to bacon dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Boil the potato dumplings in cold salted water. Then let it simmer at low heat for about 15 minutes. Wash the marjoram, dab dry and pluck the leaves from the stalks. Cut bacon into cubes. Clean and shine the mushrooms.

2. 2

   Clean savoy cabbage, cut out stalk. Cut cabbage into thin slices. Heat 3 tablespoons of oil in a frying pan and fry the savoy cabbage in portions for about 4 minutes while turning. Take out the savoy cabbage and in the same pan crisp out the bacon, add the mushrooms and fry for about 3 minutes. Deglaze with cream and stock, bring to the boil and put the savoy cabbage back into the pan. Season to taste with salt, pepper, nutmeg and marjoram, leave some to garnish. Remove the dumplings from the water, rinse with cold water and carefully remove from the cooking bags. Cut dumplings into 3 slices each. Heat 2 tablespoons of oil in portions in a large pan and fry the dumpling slices one by one for about 4 minutes each.

3. 3

   Deglaze with cream and stock, bring to the boil and put the savoy cabbage back into the pan. Season to taste with salt, pepper, nutmeg and marjoram, leave some to garnish. Remove the dumplings from the water, rinse with cold water and carefully remove from the cooking bags. Cut dumplings into 3 slices each. Heat 2 tablespoons of oil in portions in a large pan and fry the dumpling slices one by one for about 4 minutes each. Arrange dumpling slices and vegetables on plates, garnish with marjoram leaves

Nutrition Facts

KCAL
630 kcal

CARBS
54 g

FATS
39 g

PROTEINS
15 g