Spinach dumplings on red cabbage salad

Ingredients for 4 servings:

• 1 small red cabbage, approx. 1 kg
• 1 tsp salt
• 1 tsp sugar
• some black pepper, freshly ground
• 25 g almonds, whole, with skin
• ½ bunch parsley, flat
• 6 tbsp Balsamic vinegar, light
• 3 tbsp olive oil
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 500 g leaf spinach, frozen
• 150 ml water
• some nutmeg, freshly grated
• 200 g breadcrumbs
• 50 g flour
• 25 g Gouda, grated
• 50 ml milk
• 3 m.-sized eggs
• some salt
• some pepper, mixed, from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

As a side dish to a roast or as a vegetarian main course

For the salad, clean the red cabbage, quarter it, remove the stalk, and cut it into thin strips. Place it in a bowl with the salt and sugar and knead well with your hands. Chop the almonds. Rinse the parsley, shake it dry, and finely chop the leaves. Mix both with the red cabbage. Then mix in 5 to 6 tablespoons of balsamic vinegar and season with a few turns of freshly ground black pepper. Then stir in 2 to 3 tablespoons of olive oil and let the red cabbage salad simmer. For the dumplings, peel the onion and garlic cloves. Finely dice the onion and finely chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan and sauté the diced onion with the chopped garlic. Then add the spinach, pour in 150 ml of water, bring to a boil, and cook covered over low to medium heat for about 8 minutes. Season with a little salt, a few turns of freshly ground mixed pepper, and a pinch of nutmeg. Then drain in a sieve. In a bowl, mix the breadcrumbs with the flour and grated Gouda. Heat the milk in a saucepan, pour it over the milk and mix everything together. Squeeze out the spinach, chop it, roughly puree it with the eggs and add it to the breadcrumb mixture. Season with a little salt, a few turns of freshly ground pepper and a pinch of nutmeg and knead well. Bring a large pot of water to a boil. Form about 12 dumplings from the dumpling dough. Once the water is boiling, add a little salt, add the dumplings and let them cook for about 12 to 15 minutes. Then remove them from the pot. Season the red cabbage salad to taste, if desired with a little salt, sugar and a few turns of freshly ground black pepper and spread it on a large platter. Arrange the spinach dumplings on top.