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Schupfnudel pan with savoy cabbage

updated

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Ingredients for 4 servings:

  • 1 pack of potato dumplings
  • 200 g soy mince or other vegan mince alternative
  • ½ savoy cabbage
  • 4 mushrooms
  • 1 onion(s)
  • ¼ tsp caraway seeds
  • salt and pepper
  • 200 ml oat cream (oat cream cuisine)
  • Parsley, freshly chopped
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan, hearty

Fry the dumplings in oil in a deep, large pan. Finely dice the onions. Add the soy mince, savoy cabbage, mushrooms, and onions to the dumplings and fry for another 5 minutes. Pour in the oat cream and simmer for about 3 minutes. Season with caraway, salt, and pepper. Serve on plates and sprinkle with freshly chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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