Red cabbage dumplings

Ingredients for 4 servings:

• 500 g red cabbage, cooked
• some cornstarch
• 800 g potatoes, floury
• Salt
• nutmeg
• 1 egg(s)
• potato flour
• 1 egg(s)
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

clever side dish

Bring the red cabbage to a boil, thicken with the cornstarch, and let cool. The cabbage should be relatively firm. Peel and cook the potatoes, allow them to evaporate thoroughly, and then press them through a potato ricer. Mix with the egg and season with nutmeg. Stir in enough potato flour to make the dough less sticky. Form the cold red cabbage into small dumplings and place them in the freezer for at least 1 hour. Then roll them in beaten egg and then cover the red cabbage dumplings relatively thinly with potato batter. Place the dumplings in the deep fryer and fry for about 10 minutes at 170°C (350°F). Tip: You can use an ice cream scoop to portion the red cabbage evenly. I always prepare the red cabbage according to this recipe: http://www.chefkoch.de/rezepte/965861202286709/Fruchtiger-Rotkohl-mit-Portwein.html