FOR 4 PEOPLE
- 8 spelled rolls (from the day before)
- 250 ml hot milk
- 2 onions
- 1/2 bunch of parsley
- 2 tbsp olive oil
- 2 tbsp cornstarch
- 2 eggs (size M)
- Salt, pepper from the mill
- Muskat
- 250 g Shiitakepilze
- 400 g white cabbage
- 1 leek
- 100 grams of cream cheese
- 300 ml vegetable broth
Cut 1 bread roll into small cubes and pour over the milk. Peel and chop onions. Wash the parsley, shake dry, pluck off and finely chop. Heat 1 tbsp oil. Sauté onions in it.
Add 2 onions, parsley, starch and eggs to the rolls and knead until smooth. Season with salt, pepper and nutmeg. Form 8 dumplings from the dough. Clean mushrooms, cabbage and leeks. Wash the leeks and cabbage. Cut mushrooms into small pieces. Cut the leek and cabbage into rings or strips.
3 Let the dumplings soak in boiling salted water for about 15 minutes. Heat the remaining oil, fry the vegetables for about 5 minutes. Puree the broth with the cream cheese, add. Let cook for about 7 minutes. taste. Serve dumplings with vegetables.
Per person 640 kcal fat: 21 g
Preparation time approx. 45 minutes
