Stuffed dumplings on creamed savoy cabbage
easy
75 mins
75 mins
Ingredients
- 1 Head (about 1 kg) Savoy cabbage
- 2 (approx. 80 g) small onions
- 120 g Chorizo Sausage
- 1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf)
- 7-10 Tbsp Salt
- 20 g Butter
- 1 TABLESPOON Flour
- 100 ml Vegetable broth
- 125 g Whipped cream
- 1 Organic lemon
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
Directions
- 1
Savoy cabbage clean, wash, quarter and cut out the stalk. Cut the savoy cabbage into fine strips. Peel and finely chop the onions. Peel the skin from the chorizo and cut the sausage into small cubes. Fry sausage and 1 tbsp. onion cubes briefly in a hot pot without fat while stirring. Let cool down a little bit
- 2
Knead the dumpling dough and divide into 8 portions. Shape each portion into a dumpling, placing 1/8 of the roasted chorizo onion mixture in the middle of each dumpling. Cook the dumplings in salted water according to the package instructions
- 3
Melt butter in a pot. Fry the remaining onion cubes in it, add the cabbage strips and fry them. Dust with flour and sauté briefly. Stir in broth and cream, bring to the boil and simmer for about 15 minutes
- 4
Wash lemon hot, grate dry, peel in thin strips. Season cabbage with salt, pepper and lemon peel. Remove the dumplings, drain and arrange them in portions on the cabbage, sprinkle with paprika powder
Nutrition Facts
510 kcal
53 g
26 g
17 g
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