Bread Roll Dumplings with Curly Cabbage

Ingredients

• 500 g bread rolls
• 400 ml lukewarm milk
• 1 Shallot
• 1 tbsp butter
• 2 Eggs
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• nutmeg
• breadcrumbs (as needed)
• 1 kg curly cabbage
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 200 ml vegetable broth
• 100 ml heavy cream
• Salt
• pepper (ground)
• Grated nutmeg
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Fill a large bowl with the bread rolls. Bring the milk to a boil, pour it over the rolls and let it soak.

2. 2.

   Peel the shallot, finely dice it and sauté it in hot butter until translucent. Let it cool slightly and add it to the bread rolls. Add the eggs, parsley, salt, pepper and nutmeg, mix well, and let rest for about 10 minutes. If needed, add more milk or breadcrumbs and taste. Shape 12 dumplings from the dough with wet hands.

3. 3.

   Cook the dumplings in boiling salted water in a large pot for about 15 minutes.

4. 4.

   Wash, trim and cut the cabbage into strips. In a hot pot sauté it briefly in butter, stir in flour and deglaze with wine. Add broth and cream, season with salt, pepper and nutmeg, and simmer while stirring occasionally for about 10 minutes. Add more broth if needed.

5. 5.

   Taste the cabbage and serve on plates with sauce. Remove dumplings with a slotted spoon, drain, place them on top of the cabbage and sprinkle with parsley before serving.