Beef Stew with Dumplings and Two Kinds of Red Cabbage

Cut the meat into cubes and fry in small portions, season with salt and pepper, set aside. Braise the peeled shallots (whole) with bacon in 1 tablespoon of oil and stew for 10 minutes, then also set aside.

2-3 Sliced ​​shallots, the sliced ​​carrots and the garlic sauté in a saucepan and brown with one or two tablespoons of flour while stirring. Deglaze with the beef broth, add tomato paste and pinot noir. Bring the whole thing to a boil and let it thicken slightly. Season to taste with salt, pepper and thyme.

Now put the meat, the sautéed shallots that have been set aside, a few stalks of parsley, bay leaves and the red wine sauce in a large saucepan, season again to taste (it still tastes very much like red wine, but is normal). Cover and let simmer on the lowest rack in the oven at 180 ° C for about 1.5 hours.

To serve, chop the remaining parsley and sprinkle over it.

5 Cut the rolls into cubes, fry them in butter with a diced onion and chopped parsley. Cut 5 rolls into slices.

Mix the cut, diced and fried rolls with the milk, eggs, salt and pepper. Let rest in the refrigerator for 3 hours.

Shape the dough into a ball. Put in a sheet and let it steep for an hour in the boiling water with the lid closed.

Boil the potatoes in the bowl the evening before. The next day peel and press through a potato press. Mix with flour so that the mixture no longer sticks to your hands. Season with salt and pepper.

Dice the rolls. Shape the potato dough into dumplings, placing a few bread cubes in the middle. Roll in potato flour. Cook in boiling water for 10 minutes.

Finely slice half of the red cabbage (salad), coarsely cut the other half (braised cabbage).

For the salad, finely chop the onion. Mix the finely grated red cabbage with the onion, dress with vinegar, oil, salt and pepper.

For the braised cabbage, melt the margarine in a saucepan. Add red cabbage, season with salt and pepper. Let simmer until the desired degree of browning is achieved.