Souffléed herb dumplings with stuffed savoy cabbage
A recipe from the winner of the Alto Adige Wine Culture Award: Ansitz Steinbock
40 min
easy
serves 4
Ingredients
For the souffléed herb dumpling:
50 g onions
Olive oil
3 tbsp herbs (parsley, chives, marjoram), finely chopped
300 g Knödelbrot (bread cubes)
3 egg yolks
100 ml milk
Salt
3 Egg whites
For the stuffed savoy cabbage:
8 large savoy cabbage leaves
Salt
3 pieces Onions
Olive oil
120 g grated parmesan
50 g onions
Olive oil
3 tbsp herbs (parsley, chives, marjoram), finely chopped
300 g Knödelbrot (bread cubes)
3 egg yolks
100 ml milk
Salt
3 Egg whites
For the stuffed savoy cabbage:
8 large savoy cabbage leaves
Salt
3 pieces Onions
Olive oil
120 g grated parmesan
What pairs well with dumplings?
The herb dumpling and stuffed cabbage have a fine and rather intense flavour. Suitable companion wines should have a medium structure, a rather soft mouthfeel and an appropriate intensity. A Pinot Noir or relatively mature wines from Sauvignon or Sylvaner are good options.
Preparation
Step 1
Finely dice the onions and sauté in olive oil. Add to the bread cubes with the chopped herbs. Add the egg yolk and milk and mix well. Season with salt.
Step 2
Beat the egg whites until stiff and carefully fold into the dumpling mixture. Line a loaf tin with baking paper. Fill with the dumpling mixture and cover with the excess paper.
Step 3
Bake in a preheated oven at approx. 130 degrees for about 30 minutes. Leave to cool in the tin and turn out.
Step 4
Blanch the savoy cabbage leaves in salted water for about 5 minutes and rinse in ice water. Peel the onions, cut into thin strips and sauté in olive oil for about 5 minutes. Season with salt.
Step 5
Cut the savoy cabbage leaves into squares and set aside. Finely slice the sections, sauté in olive oil and season with salt. Stuff the savoy cabbage leaves with the sautéed onion and savoy cabbage strips, roll up, sprinkle with Parmesan and keep warm.
Step 6
Cut the cooled herb dumpling into 2 cm thick slices and fry well on all sides with butter. Serve with the savoy cabbage rolls.
