Cabbage Dumplings with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 341.4 μg | (569 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the dumplings
- 1 kilogram Green cabbage
- salt
- 100 grams smoked Bacon
- 4 medium eggs
- 4 tsps Caraway
- 80 grams Pastry flour
- 80 grams cornstarch
- 80 grams breadcrumbs
- cornstarch (for dusting)
- For the tomato sauce
- 2 Tbsps butter
- 2 tsps Pastry flour
- 1 Tbsp Tomato paste
- 1 pkg diced Tomatoes (500 grams) (approximately 18 ounces)
- 200 milliliters Vegetable broth
- salt
- freshly ground pepper
- 1 pinch sugar
- 1 bunch parsley
Preparation steps
For the dumplings: Trim the cabbage and very finely slice. Rinse then blanch in boiling salted water for 5 minutes. Drain. Line a colander with cheesecloth or a thin dish towel, add the cabbage, cover with the cloth, add a small plate and weigh down with heavy cans. Let drain overnight.
The following day, fry the diced bacon until crispy. Drain on paper towels. Mix the bacon with the cabbage, eggs, caraway, flour, cornstarch and breadcrumbs. Shape into dumplings with moistened hands, dust lightly with cornstarch and reform into dumplings with dry hands.
Bring a large pot of salted water to a boil. Add the dumplings, bring back to a boil and cook for 15 minutes, or until cooked through.
For the tomato sauce: Melt the butter in a saucepan, add the flour and tomato paste and cook until nutty. Slowly stir in the diced tomatoes and broth and bring to the boil. Season with salt and pepper then add the sugar. Rinse the parsley, shake dry and finely chop the leaves. Arrange the dumplings and tomato sauce in serving bowls. Serve sprinkled with parsley.
