John Myers
Contents
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Ingredients
For the white cabbage and coconut cream sauce
- 150 g Sheep milk cheese
- 300 g Spinach leaves cleaned and washed
- 1 Cup Warm milk
- 1 Cup Freshly grated nutmeg
- 1 Cup Fresh pepper
- 1 Cup Vegetable salt
- 1 small Fresh white cabbage
- 1 tbsp Mild coconut fat
- 1 medium sized Chopped onion
- 1 cups Coconut cream
- 1 tbsp Turmeric
- 1 handful Cranberries
- 1 handful Pumpkin seeds for decoration
- 1 handful Parsley for decoration
- 2 tsp Black sesame seeds for decoration
- 2 tsp Paprika powder for decoration
Instructions
- Put the diced pretzel in a bowl, add some warm milk and let it steep.
- Then add the spinach, which I chopped very small, and the sheep's cheese, round off everything with a little nutmeg, vegetable salt and freshly ground pepper and process into a dough, form dumplings from them and add the first 3 Let it simmer for minutes, then let it steep for about 20 minutes.
- Now cut the white cabbage into small pieces, roast the chopped onion in the coconut oil, let the cabbage become translucent in it, add the coconut cream and simmer briefly.
- Now stir in the cranberries and stir in the turmeric, thickening is hardly necessary, if the moisture boils down, it automatically thickens a little.
Serving
- Place a dumpling on a pre-warmed plate and add the white cabbage, coconut cream and the dumpling, serve with the persilie, black sesame and pumpkin seeds - bon appetit
Nutrition
Serving: 100gCalories: 293kcalCarbohydrates: 1.3gProtein: 14.4gFat: 25.6g
