Cabbage Salad with Veal Liver Dumplings

Ingredients

• 500 g white cabbage
• Salt
• 250 g carrots
• 1 bunch spring onions
• 2 Apples
• 30 g Raisins
• 4 tbsp white wine vinegar
• 2 tsp horseradish (fresh grated or jarred)
• pepper (ground)
• 1 pinch sugar
• 6 tbsp oil
• 1.5 rolls of yesterday's bread
• Salt
• 80 ml milk
• 1 Shallot
• 1 tbsp butter
• 150 g veal liver
• pepper (ground)','2 tbsp parsley','flour','1 l clear broth (for cooking)

Instructions

1. 1.

   Clean the cabbage and cut into fine strips. Bring plenty of salted water to a boil. Blanch the cabbage for 1-2 minutes. Drain in a colander, rinse under cold water, and let drain. Peel and grate the carrots finely. Clean, wash, and finely chop the spring onions. Wash the apples, quarter them, core, and cut into thin slices. Mix all prepared ingredients with the raisins in a bowl.

2. 2.

   Whisk together vinegar, horseradish, salt, pepper, and sugar. Gradually stir in oil. Pour over the salad, mix, and let rest.