Quark dumplings on white cabbage with nut butter

Ingredients for 4 servings:

• 250 g quark, 20%
• 4 potatoes, cooked, from the previous day
• 2 eggs, size M
• 1 tsp, leveled herb salt
• 1 tsp caraway seeds
• black pepper
• Nutmeg, freshly grated
• 6 tbsp, heaped wheat, finely ground
• 1 large head of white cabbage, approx. 1.6 – 2 kg
• 1 tbsp butter
• 1 stalk(s) leek
• 1 cup water
• Salt
• 100 g walnuts
• 125 g butter

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

vegetarian

Grate the potatoes on a coarse grater, add to the quark, add the remaining ingredients, and mix. Add the flour and mix. Let the quark dough rise for 30 minutes. Sauté the finely chopped leek in butter. Add the finely shredded cabbage and brown, stirring occasionally. Pour in a cup of water and cook, covered, for 20-30 minutes. With floured hands, form the quark dough into twelve dumplings and let them simmer in salted water for 18 minutes. Crumble the walnuts and brown them in 1 teaspoon of butter in a pan. Add the remaining butter and melt. Arrange the white cabbage in a serving pan. Remove the quark dumplings from the water with a slotted spoon, carefully toss them in the nut butter, and place them on top of the white cabbage. Pour the nut butter over the dumplings.