Pressknödel auf Krautsalat

Ingredients

• 600 g white cabbage (0.5 head of white cabbage)
• Salt
• 2 tbsp Apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp apple syrup
• 150 g dense whole wheat spelt baguette
• 140 g gray cheese (or other sharp cheese)
• 20 g Parsley (1 bunch)
• 2 Eggs
• 100 ml milk (3.5% fat)
• 20 g spelt whole wheat flour
• 20 g buckwheat flour
• Pepper
• 0.5 bunch radishes
• 1 tsp Caraway seeds
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Clean, wash and trim the cabbage; shred it into fine strips. Knead with ¼ tsp salt, vinegar, oil and apple syrup for about 5 minutes by hand. Let rest for 1 hour.

2. 2.

   Meanwhile, cube the bread and place in a bowl. Cut the cheese into small cubes and add to the bread. Wash, dry and chop the parsley.

3. 3.

   Whisk eggs with milk and combine with spelt and buckwheat flour and half the parsley; season with salt and pepper. Add all ingredients to the bread mixture, knead into dough and let rest for 15 minutes. In the meantime, clean, wash and slice radishes. Mix radishes and remaining parsley into the cabbage salad and season with salt, pepper and caraway.

4. 4.

   Shape 8 dumplings from the dough and press slightly flat. Heat butter in a pan. Fry each side of the dumplings for 3–4 minutes over medium heat until golden brown. Serve the pressed dumplings on top of the cabbage salad.