Cabbage dumplings with cream sauce

Ingredients for 4 servings:

• 500 g flour
• ½ cube of yeast
• 250 ml milk
• 100 g butter and butter for spreading and for the mold
• 40 g sugar
• 1 egg(s)
• 3 egg yolks
• 1 head of white cabbage
• 60 g butter
• 1 tsp sugar
• 1 onion(s)
• salt and pepper
• Caraway seeds
• ½ onion(s), chopped
• 5 garlic, crushed
• 1 tbsp butter
• 60 ml white wine
• 250 ml cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the Buchteln dough, put the flour in a bowl, add the sugar and a little salt, and stir in. Crumble in the yeast. Heat the milk, melt the butter, and stir in the egg and egg yolk. Add this milk to the flour, mix, and beat with a wooden spoon until the dough bubbles. Let the dough rest for 20 minutes. For the filling, cut the cabbage into fine strips. Heat the butter in a saucepan, caramelize the sugar, and add the cabbage and chopped onion. Toast thoroughly and only now season with salt, pepper, and ground caraway. Roll out the dough to about 4 mm thick. Cut out circles and spread the filling on top. Close the dough over the dough, form small Buchteln, and place them next to each other in a buttered baking dish. Brush the Buchteln with melted butter and let them rise briefly again. Bake in a preheated oven at 190°C for about 40 minutes. For the sauce, sauté the onion and garlic in a little butter. Deglaze with white wine and add a little water. Sauté the onion and garlic until soft, then puree. Add the cream and bring the sauce to a boil. Season with salt and pepper. Serve the Buchteln on plates with the sauce.