Stuffed potato dumplings on creamed savoy cabbage

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes, peel 600 g and cook in little boiling salted water for about 20 minutes

2. 2

   Wash marjoram and parsley, shake dry, pluck leaves from the stalks and chop. Clean, clean and quarter the mushrooms. Heat 2 tablespoons of oil in a pan and fry the mushrooms for about 6 minutes. After about 4 minutes add diced ham. Season with salt, pepper and prepared herbs

3. 3

   Drain the boiled potatoes, let them steam well and press them hot through a potato press. Peel and grate remaining potatoes (900 g). Squeeze the potatoes well and collect the potato water. Let the water stand for a while, drain, add the settled starch and potato starch to the potatoes. Mix raw potatoes well into the cooked ones and season with salt, pepper and nutmeg

4. 4

   Form 12 dumplings from the potato mixture and fill with mushroom pan. Bring a large pot of salted water to the boil, add the dumplings and cook over a low heat for 15-20 minutes

5. 5

   In the meantime clean, wash and chop the savoy cabbage. Peel and chop the onion. Heat 2 tablespoons of fat in a pot. Fry the diced onion and savoy cabbage for about 12 minutes. After about 3 minutes pour on stock and cream. Bring to the boil and cook in a closed saucepan. Season to taste with salt and pepper

6. 6

   Roughly dice bread and grind finely in the universal chopper. Heat 30 g fat in a pan. Roast the bread crumbs for approx. 4 minutes while turning. Season with salt. Arrange savoy cabbage and dumplings. Sprinkle with breadcrumbs

Nutrition Facts

KCAL
650 kcal

CARBS
62 g

FATS
36 g

PROTEINS
18 g