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🍽️ Polenta Dumplings with Pointed Cabbage

428 kcal · 30 min · 4 servings

Ingredients

• Salt
• 275 g Polenta (Instant)
• 3 tbsp Olive oil
• 1 Egg
• Nutmeg (freshly grated)
• 60 g freshly grated Parmesan
• 800 g Pointed cabbage
• 1 Onion
• 1 tbsp Olive oil
• 100 ml Vegetable broth
• 100 ml Whipping cream
• Salt
• Pepper
• Chervil (for garnish)

Instructions

1. 1. Bring 1 liter of water with the salt to a boil in a pot.
2. 2. Stir in the polenta and 2 tablespoons of oil.
3. 3. Let the mixture thicken for about 10 minutes while stirring constantly.
4. 4. Remove the pot from the heat and let the mixture cool down briefly.
5. 5. Stir the egg into the cooled polenta.
6. 6. Season the mixture with salt and nutmeg.
7. 7. Let the polenta mixture cool down to lukewarm.
8. 8. Preheat the oven to 180 degrees Celsius fan-forced.
9. 9. Form small dumplings from the polenta mixture.
10. 10. Use wet hands to form the dumplings for best results.
11. 11. Place the dumplings side by side on a baking sheet lined with baking paper.
12. 12. Drizzle the remaining oil over the dumplings.
13. 13. Sprinkle the cheese over the dumplings.
14. 14. Bake the dumplings in the oven for about 20 minutes until golden brown.
15. 15. Thoroughly wash the pointed cabbage.
16. 16. Remove the core and cut the cabbage into thin strips.
17. 17. Peel the onion and dice it finely.
18. 18. Sauté the onions and cabbage together in hot oil for 1 to 2 minutes.
19. 19. Deglaze the mixture with the broth.
20. 20. Simmer the cabbage half-covered for about 5 minutes.
21. 21. Add the cream.
22. 22. Let the liquid reduce uncovered until almost completely evaporated.
23. 23. Season the cabbage with salt and pepper.
24. 24. Distribute the vegetables onto the plates.
25. 25. Place the polenta dumplings in the center of the plate.
26. 26. Lightly pepper the dumplings.
27. 27. Garnish the dish with chervil and serve.

Nutrition per serving

• kcal: 428
• Protein: 13 g · Fett/Fat: 33 g · Carbs: 20 g