Potato Dumplings with Braised Red Cabbage and Mushrooms
Delicate potato dumplings are served with slowly braised red cabbage flavoured with apple, cider and spices. Sautéed mushrooms and walnuts add a pleasant flavour and texture. This original vegetarian dish is filling and satisfying.
Prep: 30 min
Cook: 1 h
Servings: 4
Energy: 689 kcal per serving
Method
01.
Cooking the potatoes: First prepare the dough: scrub the potatoes thoroughly with a brush under water and boil them in salted water with the skin on until soft.
02.
Preparing the cabbage: Remove the stalks and outer leaves from the cabbage and cut it into fine shreds. Chop the onion finely. Peel the apple, remove the core and grate it coarsely on a coarse grater.
03.
Braising the cabbage: Put 2 tbsp oil in the pot in which you will braise the cabbage and fry the onion in it. Once it turns glassy, add all the spices. When they release their aroma, add the cabbage, apple, cider and stock. Add only half of the stock and add the rest as needed during braising.
04.
Seasoning the cabbage: Add salt and season with sugar and vinegar. Do all this carefully and according to your own habits and taste. Add coarsely chopped walnuts to the finished cabbage.
05.
Sautéing the mushrooms: Sauté the cleaned mushrooms in a pan in the remaining oil. You can add a small piece of butter. Add a little salt and sauté for about 5 minutes.
06.
Preparing the dumpling dough: Peel the partially cooled potatoes and grate them finely or press them through a ricer. Add the flour, egg, a teaspoon of salt and the melted, cooled butter. On a floured board, work into a flexible dough.
07.
Cooking the dumplings: Put water on to boil for the dumplings. Do not skimp on the water and salt it well.
08.
Shaping the dumplings: Roll the dough into a rope, then cut it into equally sized pieces and try to shape them into dumplings. Press grooves into the dumplings with a fork.
09.
Cooking the dumplings: Drop them into boiling water. As soon as they float, immediately remove them with a slotted spoon. Put them in a sieve to drain and you can lightly coat them with clarified butter.
10.
Serving: Arrange the dumplings, cabbage and mushrooms on a plate. If desired, finish with freshly ground pepper.
