Ricotta Dumplings on Apple-Mango Red Cabbage

Ingredients

• 750 g small red cabbage (1 small head)
• 3 tbsp apple cider vinegar
• Salt
• 2 onions
• 1 tsp germ oil
• 200 ml classic vegetable broth
• 2 tbsp almond slivers
• 0.5 tsp pink peppercorns
• 250 g ricotta
• 1 egg
• 70 g spelt whole wheat flour
• 350 g ripe mango (1 ripe mango)
• 400 g apples (2 apples)
• 8 g ginger (1 piece)
• 0.5 tsp coriander
• liquid sweetener (optional)
• Pepper

Instructions

1. 1.

   Wash, trim and quarter the red cabbage; slice into fine strips with a large knife. In a bowl mix with vinegar and 1 tsp salt and let stand for 10 minutes.

2. 2.

   Meanwhile peel the onions, halve them and cut into thin slivers.

3. 3.

   Heat germ oil in a pot and sauté the onions until translucent. Add the cabbage with its liquid and vegetable broth, bring to a boil, then cover and simmer over low heat for 30 minutes.

4. 4.

   Roast the almond slivers in a dry pan until golden brown and let cool.

5. 5.

   Crush the pink peppercorns in a mortar. Mix ricotta, egg and flour in a bowl, season with salt.

6. 6.

   Bring plenty of salted water to a rolling boil in another pot. Wet two tablespoons and use them to scoop out dumplings from the ricotta mixture. Drop directly into the pot and let cook for 12–15 minutes; the water should only move gently, not bubble vigorously.

7. 7.

   Peel the mango and cut the flesh into about 5 mm thick slices off the pit.

8. 8.

   Wash the apples, quarter them and remove cores. Cut apple quarters into strips, place with mango slices on top of the cabbage and simmer together for 5 minutes.

9. 9.

   Peel the ginger, roughly chop it and press over the cabbage using a garlic press.

10. 10.

    Season the cabbage with coriander, salt, pepper and optionally some sweetener. Lift the dumplings from the water with a slotted spoon, let drain slightly and arrange them on the cabbage. Sprinkle with toasted almond slivers.