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🍽️ Venison Goulash with Crispy Red Cabbage Dumplings

855 kcal · 30 min · 4 servings

Venison Goulash with Crispy Red Cabbage Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the red cabbage in a colander and press it down lightly. Put a pot on top to weigh it down. Let the cabbage drain for ten minutes. Peel the carrots and parsnips. Cut off the hard ends. Dice the vegetables into coarse cubes. Clean the mushrooms with a kitchen towel. Cut the mushrooms into quarters. Peel the onions. Dice the onions finely.
  2. 2. Heat two tablespoons of oil in a pot over high heat. Fry the parsnips and carrots for two minutes. Add the mushrooms and onions. Fry everything for another five minutes. Add the venison goulash. Pour the cream over it. Warm the goulash for ten minutes on low to medium heat. Keep the goulash covered and warm until you serve it. Season the goulash with salt and pepper.
  3. 3. Wash the apple. Cut it into quarters. Remove the core and seeds. Grate the apple coarsely. Squeeze the red cabbage firmly with your hands again. Put the dry red cabbage into a bowl. Add the grated apple. Add one egg. Add 60 grams of breadcrumbs. Add two tablespoons of flour. Knead everything into a mass. Season the mass with salt and pepper. Shape the dumplings with a little pressure. The dumplings should be about three centimeters large.
  4. 4. Spread three tablespoons of flour on a deep plate. Spread 100 grams of breadcrumbs on another deep plate. Beat two eggs. Put the beaten eggs into a third plate. Coat the red cabbage dumplings in the three ingredients one by one. First in the flour. Then in the egg. Finally in the breadcrumbs.
  5. 5. Heat eight tablespoons of oil in a frying pan over high heat. Fry the red cabbage dumplings until golden brown on all sides. This takes about five minutes.
  6. 6. Wash the parsley. Shake it dry. Pluck the leaves from the stems. Chop the parsley coarsely. Distribute the venison goulash on the plates. Place the red cabbage dumplings on top. Sprinkle the dumplings with the parsley. Serve the dish. Enjoy your meal! Tip: You can prepare this dish well in advance. Freeze the shaped dumplings. Coat the dumplings before serving. Fry them for eight minutes until golden brown. Warm up the goulash before serving as well. For evenly brown dumplings, use 300 milliliters of oil. Fry the dumplings in hot oil.

Nutrition per serving