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🍽️ Crispy Coleslaw with Tender Veal Liver Dumplings

443 kcal · 30 min · 4 servings

Ingredients

• 500 g White Cabbage
• Salt
• 250 g Carrots
• 1 bunch Spring Onions
• 2 Apples
• 30 g Raisins
• 4 tbsp White Wine Vinegar
• 2 tsp Horseradish (freshly grated or jar)
• Pepper (from the mill)
• 1 pinch Sugar
• 6 tbsp Oil
• 1.5 Rolls (from the previous day)
• Salt
• 80 ml Milk
• 1 Shallot
• 1 tbsp Butter
• 150 g Veal Liver
• Pepper (from the mill)
• 2 tbsp Parsley
• Flour
• 1 l clear Broth (for cooking)

Instructions

1. 1. Wash the cabbage and cut it into thin strips.
2. 2. Bring a large pot of salted water to a boil.
3. 3. Cook the cabbage in the boiling water for 1 to 2 minutes (this is called blanching).
4. 4. Drain the cabbage in a sieve.
5. 5. Rinse the cabbage with cold water to stop the cooking process.
6. 6. Let the cabbage drain well.
7. 7. Peel the carrots.
8. 8. Grate the carrots finely.
9. 9. Wash the spring onions.
10. 10. Finely chop the spring onions.
11. 11. Wash the apples.
12. 12. Cut the apples into quarters.
13. 13. Remove the cores from the apples.
14. 14. Slice the apples into thin wedges.
15. 15. Place all prepared ingredients in a large bowl.
16. 16. Add the raisins to the bowl.
17. 17. Mix everything well together.
18. 18. Whisk the vinegar with the horseradish.
19. 19. Add salt, pepper, and sugar to the vinegar mixture.
20. 20. Stir the spices well.
21. 21. Gradually stir the oil into the dressing.
22. 22. Pour the dressing over the salad.
23. 23. Mix the salad thoroughly.
24. 24. Let the salad marinate.
25. 25. Cut the bread rolls into small cubes.
26. 26. Sprinkle the bread cubes with salt.
27. 27. Pour milk over the bread.
28. 28. Let the bread soak in the milk.
29. 29. Peel the shallot.
30. 30. Dice the shallot.
31. 31. Sauté the shallot in hot butter until translucent.
32. 32. Wash the liver.
33. 33. Clean the liver.
34. 34. Chop the liver finely.
35. 35. Puree the liver in the electric food processor.
36. 36. Add the liver to the soaked bread.
37. 37. Add the sautéed shallots to the mixture.
38. 38. Add the parsley to the mixture.
39. 39. Season the mixture with salt.
40. 40. Season the mixture with pepper.
41. 41. Knead the mixture well.
42. 42. Check if the dough is too soft.
43. 43. Work in a little more flour if necessary.
44. 44. Wet two teaspoons.
45. 45. Scoop out dumplings from the mixture.
46. 46. Simmer the dumplings in the broth until cooked.
47. 47. Cook the dumplings for about 6 minutes.
48. 48. Remove the dumplings with a slotted spoon.
49. 49. Dry the dumplings on kitchen paper.
50. 50. Serve the dumplings with the salad.

Nutrition per serving

• kcal: 443
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 51 g