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🍽️ Ricotta Dumplings with Apple-Mango Red Cabbage

347 kcal · 30 min · 4 servings

Ingredients

• 750 g small red cabbage (1 small red cabbage)
• 3 tbsp apple cider vinegar
• salt
• 2 onions
• 1 tsp germ oil
• 200 ml classic vegetable broth
• 2 tbsp sliced almonds
• 0.5 tsp pink peppercorns
• 250 g ricotta
• 1 egg
• 70 g spelt whole wheat flour
• 350 g ripe mango (1 ripe mango)
• 400 g apples (2 apples)
• 8 g ginger (1 piece)
• 0.5 tsp coriander
• liquid sweetener (to taste)
• pepper

Instructions

1. 1. Thoroughly wash the red cabbage.
2. 2. Remove the hard core end and cut the head into four quarters.
3. 3. Cut the cabbage quarters into very fine strips using a large knife.
4. 4. Place the cut strips into a bowl.
5. 5. Pour vinegar over them and sprinkle one teaspoon of salt on top.
6. 6. Mix everything well and let the mixture sit for ten minutes.
7. 7. Peel the onions in the meantime.
8. 8. Cut the onions in half.
9. 9. Cut the onion halves into thin strips.
10. 10. Heat seed oil in a pot.
11. 11. Sauté the onion strips until translucent.
12. 12. Add the drained red cabbage along with the marinating liquid to the pot.
13. 13. Pour vegetable broth into the pot.
14. 14. Bring the mixture to a boil.
15. 15. Reduce the heat to low.
16. 16. Cover the pot.
17. 17. Let the red cabbage cook for thirty minutes.
18. 18. Heat a frying pan without any fat.
19. 19. Toast the sliced almonds until golden brown.
20. 20. Remove the pan from the heat and let the almonds cool down.
21. 21. Place the peppercorns into a mortar.
22. 22. Crush the peppercorns finely.
23. 23. Place ricotta, egg, and flour into a separate bowl.
24. 24. Add the crushed peppercorns.
25. 25. Mix the ingredients well together.
26. 26. Season the mixture with salt.
27. 27. Fill a second pot with plenty of water.
28. 28. Salt the water generously.
29. 29. Bring the salted water to a boil.
30. 30. Take two spoons and moisten them slightly.
31. 31. Scoop dumplings from the ricotta mixture.
32. 32. Place the dumplings directly into the boiling pot.
33. 33. Keep the heat low so that the water moves only slightly.
34. 34. Avoid a rolling boil.
35. 35. Let the dumplings cook for twelve to fifteen minutes.
36. 36. Peel the mango.
37. 37. Cut the flesh into slices about five millimeters thick.
38. 38. Wash the apples.
39. 39. Cut the apples into quarters.
40. 40. Remove the cores.
41. 41. Cut the apple quarters into wedges.
42. 42. Place the apple wedges and mango slices on top of the red cabbage.
43. 43. Let the fruit and cabbage cook together for another five minutes.
44. 44. Peel the ginger.
45. 45. Roughly chop the ginger.
46. 46. Press the ginger through a garlic press directly over the red cabbage.
47. 47. Season the red cabbage with coriander.
48. 48. Add salt and pepper to taste.
49. 49. Add a little sweetener if needed.
50. 50. Lift the finished dumplings out of the water with a slotted spoon.
51. 51. Let the dumplings drain briefly.
52. 52. Serve the dumplings on top of the red cabbage.
53. 53. Sprinkle the dish with the toasted almond slices.

Nutrition per serving

• kcal: 347
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 36 g