Stuffed dumplings on red cabbage

Name: Stuffed dumplings on red cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 (approx. 850 g) Head red cabbage; 1 Vegetable Onion; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 5 Cloves; 2 Bay leaves; 5 Juniper berries; 100 ml Fruit vinegar; 4 sour apples; 4 Eggs; 4 TABLESPOONS Cornstarch; 7-10 Tbsp grated nutmeg; 1 collar Thyme; 150 g Double cream cream cheese; 1 glass (212 ml; separation weight 115 g) Chanterelles; 6 TABLESPOONS Wholegrain semolina; 1 l oil for baking; 1 Onion; 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 200 g Whipped cream; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
1 (approx. 850 g) Head red cabbage
1 Vegetable Onion
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
1 TEASPOON Peppercorns
5 Cloves
2 Bay leaves
5 Juniper berries
100 ml Fruit vinegar
4 sour apples
4 Eggs
4 TABLESPOONS Cornstarch
7-10 Tbsp grated nutmeg
1 collar Thyme
150 g Double cream cream cheese
1 glass (212 ml; separation weight 115 g) Chanterelles
6 TABLESPOONS Wholegrain semolina
1 l oil for baking
1 Onion
30 g Butter or margarine
30 g Flour
1/4 l Milk
200 g Whipped cream
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime clean and quarter the red cabbage. Remove the stalk and cut the cabbage into fine strips. Wash the cabbage and drain well. Peel and halve the vegetable onion, also cut into strips. Heat the lard. Fry onion and red cabbage for about 10 minutes while turning.
2
Season with salt, peppercorns, clove, laurel and juniper. Add vinegar and 200 ml water. Cover and cook for about 3/4 hour. In the meantime peel apples, cut them into quarters and remove the core. Cut the fruit flesh into small pieces. Add to the red cabbage 20 minutes before the end of the cooking time. In the meantime, drain the potatoes, rinse with cold water, peel them and press them through a potato press. Separate the eggs. Mix potatoes, egg yolk and starch. Season with salt and nutmeg. Wash and chop thyme. Mix cream cheese, 1 tablespoon chanterelles and chopped thyme. Form 12 dumplings from the potato mixture, pressing 1 teaspoon of cream cheese into the middle of each. Turn the dumplings first in egg white, then in semolina.
3
Separate the eggs. Mix potatoes, egg yolk and starch. Season with salt and nutmeg. Wash and chop thyme. Mix cream cheese, 1 tablespoon chanterelles and chopped thyme. Form 12 dumplings from the potato mixture, pressing 1 teaspoon of cream cheese into the middle of each. Turn the dumplings first in egg white, then in semolina. Just before serving, bake in hot oil for 3-4 minutes. For the sauce, peel and finely chop the onion. Melt the fat. Fry onion and remaining chanterelles in it. Sauté the flour in it. Add milk and cream while stirring constantly, bring to the boil. Season with salt, pepper and remaining thyme.
4
Just before serving, bake in hot oil for 3-4 minutes. For the sauce, peel and finely chop the onion. Melt the fat. Fry onion and remaining chanterelles in it. Sauté the flour in it. Add milk and cream while stirring constantly, bring to the boil. Season with salt, pepper and remaining thyme.