Cabbage and chicory stew with potato dumplings

Ingredients for 2 servings:

• 250 g cabbage
• 200 g chicory
• 600 ml broth, vegetarian or vegan
• e.g. parsley or chives
• 200 g potatoes, cooked
• 10 g butter or vegan margarine
• 20 g flour
• 10 g wholemeal breadcrumbs
• 2 tbsp parsley or chives
• 1 egg yolk or egg substitute
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, vegan possible

Remove the stalk from the cabbage and cut the cabbage into strips. Cut the chicory into strips. Wash both types. Simmer the cabbage and chicory in the broth until soft. In a pressure cooker, this takes 8 minutes. Chop the parsley or chives and add them. For the dumplings, mash the potatoes and mix them with butter, flour, whole-wheat breadcrumbs, parsley or chives, and egg. Season with nutmeg, salt, and pepper, and form dumplings. Simmer them in hot water for 10 minutes. When they float to the top, they’re done. Ladle the cabbage soup into bowls and place the dumplings on top.