Ingredients for 2 people
For the steamed spiky cabbageI
- 500 g of pointed cabbage
- 40g of butter
- salt
- freshly ground black pepper
For the mushroom cream sauce
- 1 medium onion
- 250 g brown mushrooms
- 50g of butter
- 200 ml cream (30 percent fat)
- 5 g Comté or similar hard cheese
- 1 heaped tablespoon of parsley leaves
- 12g flour
- 10g of butter
- salt
- freshly ground black pepper
For the bread dumplings
- 4 old/dry rolls (approx. 220 g – weighed and dry)
- 1 small onion (approx. 70 g – weighed with skin)
- 30g of butter
- 150 ml of milk
- nutmeg
- 1 egg
- a good handful of parsley leaves (approx. 5 g)
- salt
- freshly ground black pepper
preparation
1. Knead 10 g of butter with flour in a small bowl or cup and refrigerate.
2. Cut the mushrooms into slices.
3. Cut the onion into cubes.
4. Melt 50 g of butter in a frying pan and fry the onion cubes until they are translucent.
5. Add the mushroom slices to the onions in the pan and sauté until brown spots appear.
6. Deglaze the contents of the pan with cream. Let it boil briefly. Then finely grate the Comté or a similar hard cheese. To mix.
7. Add the chopped parsley. Stir and cook briefly.
8. Add the flour and butter from the refrigerator, stir and cook until a thick sauce forms.
9. Season the sauce with salt and pepper. Set aside with the lid on top.
10. Remove any wilted leaves from the outside of the spiky cabbage and remove the stem. Cut the pointed cabbage into strips about 3 cm thick.
11. In a frying pan, melt 40 g of butter. Cook the spiky cabbage strips until tender but still firm to the bite. Season with salt and pepper. Set aside with the lid on top.
12. For the bread rolls, cut the rolls into cubes about 1.5 cm thick and place them in a large bowl.
13. Cut the onion into small cubes, sauté in 30 g of butter until translucent and pour over the bread cubes.
14. Heat the milk, season with salt, pepper and freshly grated nutmeg and also pour over the bread cubes.
15. Coarsely chop the parsley leaves.
16. Add the egg and chopped parsley leaves to the bowl with the remaining ingredients and mix everything well by hand and season with salt, freshly ground pepper and freshly grated nutmeg.
17. Now shape the mixture into a compact and firm patty. If it’s still too wet, level it little by little with a little breadcrumbs. Under no circumstances should the dumpling be too moist, otherwise the dumplings may fall apart later during baking or crumble. Let the cupcake rest for about 15 minutes.
18. Bring a large pot of lightly salted water to a boil. The water should boil just a little (small bubbles rise – that’s enough).
19. Form the dumpling dough into a roll and divide it into 4 pieces. Form these pieces into 4 equal-sized dumplings.
20. Add the dumplings to the boiling water. The dumplings need about 15 minutes. Then remove the dumplings and place them on a plate.
finish
Heat the sauce and kale again and serve with the bread dumplings. If necessary, sprinkle some leafy parsley on top.