Bavarian Dumpling Gratin

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Bavarian Dumpling Gratin
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram starchy potatoes
salt
1 small Savoy cabbage (About 600 grams)
1 onion
2 Tbsps butter
freshly ground peppers
120 grams Pastry flour (as needed)
4 eggs
2 Tbsps scallions
freshly grated Nutmeg
200 grams Whipped cream
100 grams freshly grated Emmentaler cheese

Preparation steps

1.

Scrub potatoes and cook for about 25 minutes in salted water.

2.

Rinse cabbage and quarter lengthwise, cut out hard stalk and cut cabbage crosswise into narrow strips. Peel onion and chop finely.

3.

Heat butter in a pan and saute onion until soft. Add cabbage and saute briefly. Add broth and simmer, covered, for about 10 minutes. Season with salt and pepper.

4.

Drain potatoes, peel and cool slightly, press through the ricer. Add 120 grams (approximately 4 ounces) of flour, 2 eggs and chives, season with salt, pepper and nutmeg. Knead into malleable dough, adding more flour if needed. Shape into dumplings with wet hands. Bring plenty of salted water to a boil and cook dumplings for about 10 minutes. Remove with a slotted spoon.

5.
Preheat the oven to 200 ° C top and bottom heat Preheat.
6.

Layer cabbage in a greased baking dish and top with dumplings. Whisk cream with remaining eggs and half of cheese, season with salt, nutmeg and pepper. Pour mixture over dumplings and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Remove from oven and serve.