Schupfnudel and white cabbage casserole

Ingredients for 4 servings:

• 600 g white cabbage
• 1 onion(s)
• 1 bunch of chives
• 100 g cooked ham
• 3 tbsp butter
• 150 ml vegetable stock
• 200 g cream
• 1 tbsp lemon juice
• 500 g potato dumplings
• 150 g gratin cheese
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Cut the white cabbage into strips. Dice the onion. Cut the chives into rolls. Dice the cooked ham. Heat 1 tablespoon of butter. Briefly sauté the onions and cabbage in it. Add the stock. Season with salt and pepper. Cover and sauté over low heat for about 10 minutes. Sauté uncovered for another 5 minutes. Once the stock has evaporated, pour in the cream and reduce to a simmer. Season with lemon juice. Fry the dumplings with 1 tablespoon of butter until golden brown. Mix the cabbage, dumplings, chives, ham, and half of the cheese and place in a greased baking dish. Sprinkle with the remaining cheese and bake in a preheated oven at 225°C (top/bottom heat) for about 15 minutes.