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🍽️ Crispy Pressknödel with Juicy Sauerkraut Salad

451 kcal · 30 min · 4 servings

Ingredients

• 600 g White cabbage (0.5 White cabbage)
• salt
• 2 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 1 tbsp Apple syrup
• 150 g firm Dinkel whole wheat baguette
• 140 g Grey cheese (or other spicy cheese)
• 20 g Parsley (1 bunch)
• 2 Eggs
• 100 ml Milk (3.5% fat)
• 20 g Dinkel whole wheat flour
• 20 g Buckwheat flour
• pepper
• 0.5 bunch Radishes
• 1 tsp Caraway seeds
• 15 g Butter (1 tbsp)

Instructions

1. 1. Remove the hard core from the white cabbage and wash the vegetable thoroughly.
2. 2. Shred the cabbage into fine strips.
3. 3. Place the cabbage strips into a bowl.
4. 4. Add 1/4 teaspoon of salt, vinegar, oil, and apple syrup.
5. 5. Knead the mixture vigorously by hand for about 5 minutes.
6. 6. Let the sauerkraut salad rest for 1 hour.
7. 7. Cut the bread into small cubes.
8. 8. Place the bread cubes into a separate bowl.
9. 9. Cut the cheese into small cubes.
10. 10. Add the cheese cubes to the bread cubes.
11. 11. Wash the parsley and shake it dry.
12. 12. Finely chop the parsley.
13. 13. Whisk the eggs with the milk.
14. 14. Add the egg-milk mixture to the bread and cheese cubes.
15. 15. Add spelt flour and buckwheat flour.
16. 16. Add half of the chopped parsley.
17. 17. Season the mixture with salt and pepper to taste.
18. 18. Knead all ingredients into a homogeneous dough.
19. 19. Let the dough rest for 15 minutes.
20. 20. Clean and wash the radishes.
21. 21. Slice the radishes into thin rounds.
22. 22. Add the radishes and the remaining parsley to the sauerkraut salad.
23. 23. Season the salad with salt, pepper, and cumin.
24. 24. Shape 8 dumplings from the dough.
25. 25. Slightly flatten the dumplings.
26. 26. Heat the butter in a pan.
27. 27. Fry the dumplings until golden brown over medium heat.
28. 28. Fry each side for about 3 to 4 minutes.
29. 29. Serve the press dumplings on top of the sauerkraut salad.

Nutrition per serving

• kcal: 451
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 38 g