Filled Potato Dumplings with Creamed Cabbage

5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Rest Time 15 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 26 kcal



  • 380 g Floury potatoes
  • 80 g Flour
  • 30 g Durum wheat semolina
  • Salt
  • 1 pinch Nutmeg
  • 1 tbsp Finely chopped parsley
  • 100 g Onion sausage

Creamy kohlrabi:

  • 800 g Kohlrabi fresh
  • 20 g Butter
  • 30 g Flour
  • 300 ml Cooking stock v. Kohlrabi
  • White pepper, salt, a pinch of sugar
  • 1 pinch Nutmeg
  • 70 g Sour cream

Breadcrumbs melt:

  • 35 g Butter
  • 50 g Breadcrumbs


Preparation of dumplings:

  • Cook the potatoes with their skin in salted water until they are done, rinse with cold water (this makes it easier to peel them), remove the skin and press through the potato press while still hot. Let cool slightly in a bowl and then work with all the other ingredients with a wooden trowel to form a smooth dough. At the end, knead again very briefly with your hands and then let the dough rest for 15 minutes.

Preparation of kohlrabi:

  • While the dough is resting, peel the kohlrabi, cut into bite-sized slices and cook in salted water for about 4 - 5 minutes until slightly firm to the bite. Then pour through a sieve and collect the brew. Hold ready.

Completion of dumplings and kohlrabi:

  • Cut 7 portions of approx. 60 g each from the potato dough. First shape each into a ball, plate them lightly and place a lightly heaped teaspoon of onion sausage in the middle. Cover this with the potato mixture and roll it back into a ball. In the meantime, bring enough salted water to the boil in a large saucepan, add the dumplings, turn the heat down halfway and let them simmer for about 10-15 minutes. When they rise to the surface, they are done.
  • While the dumplings are cooking, heat the butter in a saucepan large enough for the kohlrabi and stir in the flour. This continues until the two have combined and a white film forms on the bottom of the pot while stirring. Then - also while stirring with a whisk - deglaze the butter and flour mixture with the kohlrabi sauce and - while still stirring - bring it to the boil until creamy. Then stir in the sour cream and season the sauce with salt, pepper and nutmeg. Reduce the heat to a minimum, add the pre-cooked kohlrabi, mix well with the sauce and heat it in it and let it simmer a little.
  • While the kohlrabi is brewing and the dumplings are in the hot water, melt the butter in a pan and stir in the breadcrumbs. Then turn the heat down a little and roast the crumbs until golden brown while stirring several times. When they are ready, lift the dumplings to be served out of the water with a sieve ladle, drain very well and immediately toss in the breadcrumbs and coat all around with them.
  • Then serve with the kohlrabi and decorate with a little chopped parsley ... a quick family meal is ready.


Serving: 100gCalories: 26kcalCarbohydrates: 2.3gProtein: 0.3gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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