Rice Dumplings with White Cabbage and Dumplings

Cabbage and dumplings

1. Cook the rice according to the instructions on the packet and then place in a bowl.
2. Dice the vegetable onion and add 1/3 of the onions to the rice in the bowl.
3. Add the minced meat and 1 egg and season well with salt and pepper. Knead the mixture well with your hands and then shape into balls (7cm each).
4. Sauté half of the remaining onions in olive oil in a very large saucepan. Wash the cabbage and cut into fine strips with a food processor. Add the cabbage to the onions and fry over full heat while stirring.
5. Stir in 6-8 tablespoons of ketchup and pour in 400ml of water. Cover the pot with a lid and simmer for about 5 minutes over medium heat
6. Stir in 1 tablespoons of sugar and add more ketchup if necessary. Stir in the pepper and salt and 2 tablespoons of vinegar. Place the balls on the simmering cabbage, cover the pot with the lid and simmer over a medium heat for about 30 minutes. Add bay leaves and let simmer for another 10 minutes over medium heat.

Dumplings

1. For the dumplings, sweat the remaining onions with olive oil until translucent. Add 200ml milk and bring to the boil. Put the milk in a bowl.
2. 1 / 2 Tear the white bread into small pieces and add to the milk onion mixture. Add 2 eggs, 2 teaspoons salt, a little pepper and parsley as desired. Now knead vigorously until the bread has become a sticky mass. Add bread or milk if necessary.
3. Brush aluminum foil with Rama Culiness, shape the dough into a roll and wrap it in it. Put on a saucepan with boiling water and let the roll sit in it over medium heat for about 20 minutes.