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🍽️ Cheese Dumplings with Savoy Cabbage

647 kcal · 30 min · 4 servings

Ingredients

• Rye bread 500 g
• Parsley, fresh 40 g
• Bacon strips 125 g
• Milk 400 ml
• Salt pinch
• Pepper, black ground pinch
• Eggs 4 pcs.
• Savoy cabbage 1 pc.
• Onions, yellow 1 pc.
• Gouda, medium-aged block 150 g
• Butter 3 tbsp
• Vegetable broth 100 ml
• Whipping cream 200 ml
• Nutmeg, ground pinch
• Breadcrumbs 4 tbsp
• Almonds, ground 2 tbsp

Instructions

1. 1. Cut the stale bread into small cubes.
2. 2. Wash the parsley thoroughly and shake it dry.
3. 3. Remove the thick stems from the parsley and chop it finely.
4. 4. Heat a frying pan over high heat.
5. 5. Fry the bacon in the hot pan for about 3 minutes until it becomes translucent.
6. 6. Deglaze the bacon with milk.
7. 7. Season the milk mixture with salt and pepper.
8. 8. Pour the warm milk mixture over the bread cubes in a large bowl.
9. 9. Add the eggs and the chopped parsley to the bread mixture.
10. 10. Mix everything well together.
11. 11. Set the bowl aside to let the mixture swell.
12. 12. Quarter the Savoy cabbage.
13. 13. Remove the hard core and the outer leaves from the Savoy cabbage.
14. 14. Cut the Savoy cabbage into thin strips.
15. 15. Rinse the Savoy cabbage strips thoroughly.
16. 16. Let the vegetables drain.
17. 17. Halve the onions.
18. 18. Peel the onions.
19. 19. Dice the onions finely.
20. 20. Bring about 4 liters of salted water to a boil in a large pot.
21. 21. Cut the cheese into cubes of about 1 cm size.
22. 22. Shape the bread mixture into dumplings with a diameter of about 5 cm.
23. 23. Press a small indentation into each dumpling.
24. 24. Place a cheese cube in the center of each dumpling.
25. 25. Close the dumpling so that the cheese stays inside.
26. 26. Add the dumplings to the boiling salted water.
27. 27. Cook the dumplings for about 12 minutes.
28. 28. Melt 1 tablespoon of butter in the cleaned frying pan over high heat.
29. 29. Fry the Savoy cabbage and onions in the hot butter for about 3 minutes.
30. 30. Deglaze the vegetables with broth.
31. 31. Simmer the vegetables with the broth for about 3 minutes.
32. 32. Stir the cream into the vegetables.
33. 33. Season the Savoy cabbage mixture with salt, pepper, and nutmeg.
34. 34. Keep the Savoy cabbage mixture warm over low heat.
35. 35. Heat a clean frying pan over medium heat.
36. 36. Melt 2 tablespoons of butter in the pan.
37. 37. Toast the breadcrumbs and almonds in the butter for about 2 minutes until golden brown.
38. 38. Carefully remove the cooked dumplings from the water with a slotted spoon.
39. 39. Arrange the dumplings on the plates.
40. 40. Serve the dumplings with the warm Savoy cabbage and the toasted breadcrumbs.

Nutrition per serving

• kcal: 647
• Protein: 23 g · Fett/Fat: 36 g · Carbs: 54 g