Käseknödel im Wirsingblatt mit Kresse - Pure Pepper

Cheese dumplings in savoy cabbage leaves with cress

A fine winter dish

Ingredients

5 – 8 large savoy cabbage leaves
1 leek
150 g chopped white bread
100 ml milk
3 medium-sized onions
4 tablespoons soft butter
2 eggs
50 g processed cheese
50 g Camembert
200 ml vegetable stock
3 tablespoons Parmesan
1 box of garden cress
Salt
pepper (recommendation: Kampot Blanc )
nutmeg

preparation

Blanch the savoy cabbage leaves in salted water, rinse with cold water and leave to dry. Cut the white bread into small cubes and put it in a large container with the milk. Cut the leek into small strips.

Cut 1 onion into small cubes and 2 onions into slices. Sauté the onion cubes and leek in 2 tablespoons of butter, season with salt and pepper and add to the soaked bread. Add 1 egg to the bread, stir 1 egg in the pan until it becomes a soft scrambled egg, season with salt and pepper and add to the mixture. Season the dumpling mixture again with salt, pepper and finally with nutmeg.

Separate the main ribs of the savoy cabbage leaves and use a ladle to press a spoonful of the dumpling mixture into them. Fold the leaves over each other so that as little of the mixture as possible leaks out during cooking. Sauté the onion slices in the remaining butter in a large pan, pour in the vegetable stock, add the dumplings and cook covered on a low heat for 15 minutes.

Finally, the almost finished dumplings are sprinkled with grated Parmesan and baked in the oven for 5-10 minutes until the cheese has melted.

This dish is served, for example, with rosemary potatoes and crème fraîche.