Parmesan Dumplings on Coleslaw
Parmesan dumplings on coleslaw - Perfect for those who like spicy dishes
Healthy, because
Even smarter
Nutritional values
The white cabbage, radish, parsley and caraway is rich in digestive pungent substances, essential oils and metabolism-stimulating vitamin C.
When it comes to the cheese, just use your favourite variety!
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103.1 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 92.4 mg | (97 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 525 mg | (53 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 27.1 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 55.5 mg | |||
| Cholesterol | 134.1 mg |
Ingredients
- Ingredients
- 22 ozs Green cabbage (about 0.5 head cabbage)
- salt
- 2 Tbsps apple cider vinegar
- 2 Tbsps olive oil
- 1 Tbsp Apple syrup
- 6 ozs firm spelt Whole wheat baguette
- 6 ozs Parmesan
- 1 oz parsley (1 Bunch)
- 2 eggs
- 100 milliliters milk
- 5 tsps Spelt flour
- 5 tsps Buckwheat flour
- peppers
- ½ bunch Radish
- 1 tsp Caraway
- 1 Tbsp butter
Preparation steps
Clean and wash the white cabbage, remove the stalk, slice the cabbage into fine strips. Knead with 1/4 teaspoon salt, vinegar and oil for about 5 minutes with your hands. Leave to stand for 1 hour.
In the meantime, dice the bread and put it in a bowl. Cut the cheese into small cubes and add to the bread. Wash parsley, shake dry and chop.
Whisk eggs with milk and add spelt and buckwheat flour and half the parsley to the bread cubes, salt and pepper. Knead all ingredients to a dough and let it rest for 15 minutes. In the meantime clean, wash and slice the radishes. Mix the radishes and the rest of the parsley into the coleslaw and season with salt, pepper and caraway seeds.
Form 8 dumplings from the dough and press them slightly flat. Heat butter in a pan. Fry the dumplings on each side for 3-4 minutes at medium heat until golden brown. Serve the pressed dumplings on the coleslaw.
