For the bread dumplings, cut the rolls into thin slices, place in a bowl and sprinkle with salt. Bring the milk to the boil and add to the bread rolls. Cover and let it soak for 30 minutes.

Then wash and finely chop the parsley sprigs. Peel the shallots and cut into small cubes. Heat the butter in a pan and fry the shallots in it until translucent. Take the pan off the stove.

Knead the cooled shallots, parsley and eggs with the soaked rolls. Then shape the dumplings of the desired size from this mass.

Bring plenty of salted water to the boil, reduce the heat a little and let the dumplings slide in. Then let them stand uncovered over low heat for about 20 minutes.

For the mushroom ragout, first clean the mushrooms and chanterelles, grate and cut the larger ones into small pieces. Peel and chop the shallots.

Heat the oil in the pan and fry the shallots until golden. Now fry the mushrooms briefly and sprinkle with the wholemeal flour. Then deglaze with the vegetable stock while stirring. Season with thyme leaves, salt and pepper and bring to the boil briefly.

For the red cabbage salad, mix the oil, balsamic vinegar, honey, salt, chilli and pepper for the marinade and season to taste.

Peel the oranges and remove the white skin. Then peel the apples, remove the core and quarter. Next, cut these into fine slices and drizzle with a little lemon juice.

In the next step, clean and wash the red cabbage. Then cut into very fine strips and place in a large bowl. Pour the marinade over the red cabbage, mix well and then fold in the fruit. Finally, roughly chop the walnuts and sprinkle over the salad.