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🍽️ Beetroot Dumplings with Creamed Savoy Cabbage

372 kcal · 30 min · 4 servings

Ingredients

• toast bread 400 g
• milk 150 ml
• beetroot, pre-cooked 250 g
• onions, yellow 1 pc.
• hazelnut kernels, whole 4 tbsp
• cranberries, dried 50 g
• savoy cabbage 800 g
• oil 2 tbsp
• salt pinch
• horseradish 1 tbsp
• eggs 2 pc.
• breadcrumbs 5 tbsp
• heavy cream 200 g
• pepper, black ground pinch

Instructions

1. 1. Cut the toast bread into large cubes.
2. 2. Place the bread cubes in a large bowl.
3. 3. Heat the milk.
4. 4. Pour the hot milk over the bread cubes.
5. 5. Let the bread cubes soak in the milk for a while.
6. 6. Drain the beetroot.
7. 7. Grate the beetroot roughly into the bowl with the soaked bread.
8. 8. Halve the onion.
9. 9. Peel the onion halves.
10. 10. Dice the onion finely.
11. 11. Coarsely chop the hazelnuts.
12. 12. Coarsely chop the cranberries.
13. 13. Remove the outer leaves from the savoy cabbage.
14. 14. Quarter the savoy cabbage.
15. 15. Remove the core from the savoy cabbage.
16. 16. Slice the savoy cabbage into strips about 0.5 cm wide.
17. 17. Wash the savoy cabbage strips in a colander.
18. 18. Let the savoy cabbage drain well.
19. 19. Heat 2 tablespoons of oil in a pot over medium heat.
20. 20. Take about three-quarters of the diced onions.
21. 21. Add the onions together with the savoy cabbage to the pot.
22. 22. Sauté the vegetables, stirring occasionally, for about 15 minutes.
23. 23. Bring about 3 liters of salted water to a boil in another pot.
24. 24. Add the horseradish to the bread mixture.
25. 25. Add the eggs to the bread mixture.
26. 26. Add the remaining onion to the bread mixture.
27. 27. Add half of the cranberries to the bread mixture.
28. 28. Add the breadcrumbs to the bread mixture.
29. 29. Knead the ingredients well.
30. 30. If necessary, add more breadcrumbs.
31. 31. Wet your hands.
32. 32. Shape the mixture into dumplings about 5 cm in size.
33. 33. Place the dumplings in the boiling salted water.
34. 34. Let the dumplings simmer for about 10–15 minutes.
35. 35. Ensure the water does not boil vigorously.
36. 36. Add the remaining cranberries to the savoy cabbage.
37. 37. Add the cream to the savoy cabbage.
38. 38. Stir everything well.
39. 39. Season with salt and pepper.
40. 40. Bring the savoy cabbage to a boil again.
41. 41. Remove the dumplings from the water using a slotted spoon.
42. 42. Serve the creamed savoy cabbage on deep plates.
43. 43. Place the dumplings on top of the cabbage.
44. 44. Sprinkle the chopped hazelnuts over the dumplings.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 372
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 44 g