Potato Dumplings with Cabbage

Ingredients

• 700 g kale (or white cabbage)
• 1 onion
• 4 tbsp clarified butter
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 bunch parsley (chopped)
• 800 g starchy potatoes (or 800 g pre-made potato dumplings from the fridge)
• 2 Eggs
• 150 g flour
• 80 g clarified butter
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Wash the potatoes, cover with salted water and simmer for 30 minutes, peel and press while hot. Let cool. Add eggs and flour, mix into a smooth dough, season with nutmeg, salt, and pepper. With floured hands form finger‑thick, thumb‑long rolls with tapered ends.

2. 2.

   Place the dumplings in plenty of boiling salted water and simmer on low heat for about 2 minutes; remove, plunge into cold water, then drain well on a sieve.

3. 3.

   Slice the cabbage into fine strips.

4. 4.

   Finely chop the onion and sauté in 2 tbsp butter until translucent. Add cabbage strips, cover, and cook over medium heat for about 6 minutes. Season with salt, pepper, and nutmeg.

5. 5.

   In the remaining butter fry the dumplings until golden brown; mix with the cabbage and adjust seasoning. Sprinkle with parsley before serving.