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🍽️ Vegetable Dumplings with Savoy Cabbage, Red Wine Shallots and Pumpernickel Crunch

360 kcal · 30 min · 4 servings

Vegetable Dumplings with Savoy Cabbage, Red Wine Shallots and Pumpernickel Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 3 liters of water, salt it generously, and bring it to a boil with the lid on.
  2. 2. Halve the shallots, peel them, and cut them into quarters.
  3. 3. Wash the Savoy cabbage thoroughly, halve it, remove the hard core, and slice the vegetable into thin strips.
  4. 4. Wash the chives, dry them well, and cut them into small rings.
  5. 5. Chop the pumpernickel into small pieces.
  6. 6. Melt 1 tablespoon of butter in a pot over medium heat.
  7. 7. Sauté the shallots in it for about 4 minutes, stirring occasionally, until golden brown.
  8. 8. Add 1 teaspoon of sugar and balsamic vinegar.
  9. 9. Deglaze the mixture with red wine.
  10. 10. Bring everything to a boil and let it reduce for about 10 to 15 minutes over medium heat.
  11. 11. Add the Savoy cabbage to the boiling salted water for approx. 2 minutes.
  12. 12. Remove the Savoy cabbage with a ladle and let it drain in a sieve.
  13. 13. Bring the cooking water back to a boil and cover the pot.
  14. 14. Let the dumplings sit in the warm, but no longer boiling, salted water for approx. 6 minutes.
  15. 15. Season the red wine shallots with salt and sugar and keep them warm.
  16. 16. Heat 1 tablespoon of butter in a frying pan over medium heat.
  17. 17. Add the pumpernickel to the pan and fry it for about 2 minutes until crispy.
  18. 18. Let the crumbs drain on kitchen paper and clean the pan.
  19. 19. Drain the dumplings and gently pat them dry.
  20. 20. Heat 1 tablespoon of butter in the cleaned pan over medium to high heat.
  21. 21. Fry the dumplings for about 3 minutes on each side until golden brown.
  22. 22. Melt 1 tablespoon of butter in a pot over medium heat.
  23. 23. Sauté the Savoy cabbage for about 3 minutes, stirring occasionally.
  24. 24. Season the Savoy cabbage with salt and pepper.
  25. 25. Fold the chives into the Savoy cabbage.
  26. 26. Plate the dumplings and the Savoy cabbage.
  27. 27. Garnish the dish with the red wine shallots and pumpernickel crumbs and serve.

Nutrition per serving