Bread Dumplings with Creamed Savoy Cabbage

Ingredients

• 250 gBread cubes
• 300 mlMilk
• 2 pcsEgg
• 2 pcsOnion
• 10 gParsley
• 40 gButter
• 10 gSalt
• 2 gPepper
• 1 gNutmeg
• 20 gBreadcrumbs
• 2 lWater
• 600 gSavoy cabbage
• 1 cloveGarlic
• 200 mlVegetable broth
• 200 mlCream

Instructions

1. 1

   Mix dumpling base

   • Peel and finely dice the onion
   • Finely chop parsley
   • Gently warm the milk
   • Put bread cubes into a bowl
   • Pour warm milk over and let soak
   • Stir in the eggs
   • Mix in onion, parsley, salt, pepper, and nutmeg
   • Let the mixture rest and bind with breadcrumbs if needed
2. 2

   Shape the dumplings

   • Lightly moisten your hands
   • Form equal-sized dumplings
   • Let the dumplings set briefly
3. 3

   Cook the dumplings

   • Bring water to a gentle simmer in a large pot
   • Add the dumplings to the simmering water
   • Keep the heat so the water only gently simmers
   • Let the dumplings gently cook through
   • Lift out and drain well
4. 4

   Prep the cabbage

   • Remove outer leaves
   • Wash the savoy cabbage
   • Cut out the core
   • Slice leaves into thin strips
   • Peel and finely dice the onion
   • Peel and finely chop the garlic
5. 5

   Cook creamed savoy

   • Melt butter in a large pan
   • Sweat the onion until translucent
   • Briefly sauté the garlic
   • Add cabbage and let it wilt
   • Deglaze with vegetable stock
   • Simmer until the cabbage is tender
   • Stir in cream and reduce until creamy
   • Season with salt, pepper, and nutmeg
6. 6

   Plate and serve

   • Halve or slice the dumplings
   • Spoon creamed savoy onto plates
   • Place dumplings on top and serve hot