Contents
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Ingredients
Green dumplings
- 5 Large potatoes - if possible floury
- 3 tbsp Potato flour
- 1 tbsp Semolina
- Salt
- 1 slice Whole grain toast
- Butter or oil
Red cabbage
- Red cabbage approx. 600g
- 2 Onions
- 1 Apple
- Salt, pepper, 6 cloves, bay leaf, sugar, vinegar, orange juice
mushrooms
- 600 g Porcini mushrooms
- 1 Onion
- 1 clove Garlic
- Some flour
- 100 ml Whipped cream or soy cream
- Butter or oil
- Salt pepper
Instructions
- Red cabbage preparation: Slice the cabbage with a vegetable slicer into not too small strips / pieces, season with salt, pepper, sugar, a little vinegar and knead a little. Peel an onion and lard it with the cloves, cut the apple into smaller cubes (it will overcook later). Put the herb mixture in a saucepan and add about 100 ml of orange juice. Add the peppered onion, the apple pieces and the bay leaf and then let everything simmer gently. I like the herb firm to the bite, so it takes a maximum of 15-20 minutes.Season again and, if necessary, season with sugar and vinegar. Fish the bay leaf and the clove onion again and stir in the second onion, chopped into cubes, a dollop of butter, done. If you like, you can replace the butter with walnut oil, which is very tasty!
- The dumplings: Peel the potatoes and grate them finely, squeeze the mixture well with your hands or a kitchen towel (you can collect the resulting juice and filter out the potato starch). Now mix the potatoes with the semolina, potato flour and a big pinch of salt.
- Cut the toast into smaller cubes and toast in a little butter or oil until golden brown.
- Bring a large saucepan of water to the boil, add salt and a dollop of butter to the water (this is to prevent the dumplings from boiling too much). Remove some of the potato mixture and flatten it with one hand, place 3-4 cubes of toast on top and shape the mixture into dumplings (best done with wet hands). Put the dumplings in the boiling water and then reduce the heat a little, they should simmer gently, for about 20-25 minutes, depending on the size.
- The mushrooms / sauce: Cut the onion and garlic into small cubes and sweat in butter or oil, add the mushrooms and season with pepper, leave to simmer for a while until the liquid has evaporated. Now salt, take 3/4 of the mushrooms out of the pan and keep warm, dust the rest with a little flour. Deglaze with cream and stir so that the mushrooms and cream combine to form a creamy sauce.
- Serving: Put the sauce on the preheated plates, add the mushrooms, a spoonful of red cabbage and two dumplings ... Ready.
- Note: Normally, toast cubes do not belong in real green dumplings. This has to be done with the North German potatoes available here, otherwise the dumplings are too moist (mushy).
- Goes well with a good crunchy salad, mix as you like.
Nutrition
Serving: 100gCalories: 318kcalCarbohydrates: 72.1gProtein: 4.2gFat: 1g