Stuffed potato dumplings on creamed savoy cabbage

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash 300 g potatoes, cook in boiling water for about 20 minutes, drain, quench and peel. While still hot, press them through a potato press and let them cool down. It is best to put them in a cool place overnight.

2. 2

   Clean, clean and quarter the mushrooms. Wash parsley, shake dry and chop finely. Heat the oil in a pan and fry the mushrooms for about 6 minutes, turning them over. After about 4 minutes add diced ham. Season with salt, pepper and prepared parsley

3. 3

   Peel the remaining potatoes (600 g) and grate them into a bowl. Squeeze the potatoes well. Mix raw potatoes and starch well into the cooked potatoes. Season with salt, pepper and nutmeg. Form 12 dumplings from the potato mixture and fill with the mushroom mixture. Bring a large pot of salted water to the boil, add the dumplings and simmer at low heat for 15-20 minutes

4. 4

   Peel the onion and cut into strips. Clean the savoy cabbage, cut in half and cut into strips from the stalk. Wash briefly under cold water and drain in a sieve. Heat the fat in a saucepan. Sauté 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. Remove the dumplings from the water and let them drip off. Arrange savoy cabbage and dumplings

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
520 kcal

CARBS
49 g

FATS
28 g

PROTEINS
17 g