Bavarian Dumpling Casserole

Ingredients

• 1 kg starchy cooking potatoes
• Salt
• 600 g small savoy cabbage (1 small head)
• 1 onion
• 2 tbsp butter
• 250 ml vegetable broth
• pepper (ground)
• 120 g flour (more as needed)
• 4 eggs
• 2 tbsp chives sprigs
• Nutmeg (freshly grated)
• 200 g whipping cream
• 100 g freshly grated Emmental cheese

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 25 minutes.

2. 2.

   Clean the cabbage, quarter it lengthwise, remove the core, and cut into thin strips. Peel and finely chop the onion.

3. 3.

   Heat butter in a pan and sauté the onion until translucent. Add the cabbage, cook briefly, pour in broth, cover, and simmer for about 10 minutes. Season with salt and pepper.

4. 4.

   Drain the potatoes, peel them, press through a potato masher, and let cool. Mix in flour, eggs, and chives; season with salt, pepper, and nutmeg. The dough should be pliable; add more flour if necessary. Shape dumplings with wet hands. Bring salted water to boil, add dumplings, and simmer for about 10 minutes until the water is just bubbling. Remove dumplings with a slotted spoon and drain.

5. 5.

   Preheat oven to 200°C (392°F) with upper and lower heat.

6. 6.

   Place cabbage in a greased baking dish and arrange dumplings on top. Whisk cream with remaining eggs and half of the cheese; season with salt, nutmeg, and pepper. Pour over dumplings and sprinkle with remaining cheese. Bake in preheated oven for about 25 minutes until gratinated.