Half & Half – Potato Dumplings with Pumpkin Seed Oil on Red Cabbage

Add the onions in the coconut oil, add the cut red cabbage, the bay leaves, the clove powder, the cinnamon powder and fill up with the water, bring everything to a boil and cook, stirring every now and then. Halfway through the cooking time, add the pear pieces and finish cooking. I also like to cook the red cabbage the evening before, because it tastes a lot better when it is warmed up again, but that's a matter of taste.

For the dumplings, boil the potatoes the day before and let them cool down well. Then peel the potatoes in preparation and set aside. Cut the rolls into cubes and fry them in a little butter, do not let them get too dark, also set aside.

Peel, wash and grate the potatoes in the food processor, drain off the starch, wring the potato mixture through a clean linen cloth, put the potato mixture in a bowl.

Now put the cooked potatoes through the food processor and mix the two doughs together, add a little vegetable salt, the pumpkin seed oil, the flaxseed and now a little potato starch until a nice dough is formed. Now take the dough in your hand, press a well into it and put 3 pieces of toasted bread in it and seal the dough until all of the dough, there should be 4 large dumplings, is used up (you can also form small dumplings)

Bring the salted water to the boil and put the dumplings in it, cook them for a few minutes until the water boils, then cut the heat in half and let the dumplings simmer for about 20 minutes.

Halve the apples and add the marzipan mixture, which I mixed with the ground nuts and put into the apple parts, which then toss in butter for a few minutes.

Put the red cabbage on preheated plates, put a dumpling on it and decorate with the delicious apple, sprinkled a few pumpkin seeds over it ... and it was delicious too 🙂