Savoy cabbage and tomato stew with cheese dumplings

Ingredients for 2 servings:

• 75 g wheat semolina
• 1 small egg(s)
• 20 g cream cheese
• 20 g butter
• 1 ½ tbsp mixed herbs, finely chopped
• Salt and pepper, from the mill
• nutmeg
• 200 g cherry tomatoes
• 1 small onion(s), finely diced
• ½ bunch soup vegetables
• 1 small savoy cabbage, approx. 400 g
• 500 ml vegetable stock
• 1 tbsp oil

Instructions

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

Mix the butter, cream cheese, and herbs. Stir in the egg and semolina. Season well with salt, pepper, and nutmeg. Let the mixture swell for 30 minutes. If the dough is still too soft, add a little semolina. Halve the tomatoes. Clean and chop the vegetables. Clean and chop the savoy cabbage. Heat the oil in a saucepan, sauté the tomatoes, remove from the pan, and set aside. Fry the onion in the oil, add the savoy cabbage and vegetables. Fry for five minutes, stirring occasionally. Season the vegetables with salt and pepper. Deglaze with the stock and bring to a boil. Simmer over medium heat for about 15 minutes, until tender. Just before the end of the cooking time, add the tomatoes and heat through. In the meantime, form dumplings from the semolina mixture and let them simmer in salted water for 10-15 minutes. Remove from the pan and add to the stew.