White cabbage pan with fresh mushrooms and potato dumplings

Ingredients for 4 servings:

• 600 g white cabbage
• 200 g mushrooms, brown
• 500 g potato dumplings
• 1 bunch of chives
• 2 cloves garlic
• 2 small onions
• 2 tbsp butter
• 200 ml vegetable stock
• Salt and pepper, black, from the mill
• 3 tbsp sour cream
• some parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Trim and wash the white cabbage, and cut into thin strips. Trim and slice the mushrooms. Cut the chives into small rolls. Peel and finely dice the garlic cloves. Peel and thinly slice the onions. Heat the butter in a large pan and fry the dumplings until golden yellow. Then remove the pan and add the mushrooms to the frying fat, fry briefly, and remove them as well. Add the onion strips and diced garlic to the frying fat and sauté until translucent. Then add the striped white cabbage and season with a little salt and a few grinds of freshly ground black pepper. Pour in the vegetable stock and sauté the cabbage over low heat for about 15 minutes until soft. Then stir the dumplings, mushrooms, and chives into the cabbage and heat everything briefly. Pour the sour cream onto the white cabbage pan and serve, garnished with some fresh parsley.