Ricotta Dumplings on Red Cabbage
Ricotta Dumplings on Red Cabbage - Not your average home cooking: Airy yet cheesey dumplings and exotic fruit
Healthy, because
Even smarter
Nutritional values
You should consume at least 30 grams of fibre a day - here\'s a third of this amount. Basically, dietary fibres make people chew longer and better. They have a long-lasting satiating effect, stimulate intestinal activity, allow blood sugar to rise more slowly and can also help to improve fat levels, including cholesterol.
Gourmet tip: Turn the cheese dumplings in lightly roasted poppy seed. The flavour is fantastic and the grains contain super-healthy fatty acids.
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 91 mg |
Ingredients
- Ingredients
- 1 small Red cabbage (about 750 grams)
- 3 Tbsps apple cider vinegar
- salt
- 2 onions
- 1 tsp Corn oil
- 200 milliliters Vegetable broth
- 2 Tbsps slivered almonds
- ½ tsp pink peppercorns
- 250 grams Ricotta cheese
- 1 egg
- 70 grams Spelt flour
- 1 ripe Mango (about 350 grams)
- 2 Apple (each about 200 grams)
- 1 pc fresh ginger (about 8 grams)
- ½ tsp ground cilantro
- liquid Sweetener (to taste)
- peppers
Kitchen utensils
Preparation steps
Rinse cabbage, drain, quarter and core. Cut into thin strips. In a bowl, mix together cabbage, vinegar and 1 teaspoon salt and let stand for 10 minutes.
Meanwhile, peel, halve and slice the onions into thin strips.
Heat corn oil in a pot and sauté onions until translucent. Add red cabbage mixture and the vegetable broth, bring to a boil, cover and cook for 30 minutes over low heat.
Toast the almonds until brown in a small dry pan and let cool.
Crush peppercorns in a mortar. Mix well with ricotta, egg and flour in a bowl and season with salt.
In a second pot, bring salted water to a boil. Moisten 2 tablespoons with cold water and scoop portions of the ricotta mixture to form dumplings directly into pot. Simmer until they rise to the surface, 12-15 minutes. (The salt water should move only slightly, not boil).
Peel mango and cut the flesh into slices around the pit, about 5 mm (approximately 1/4 inch) thick.
Rinse apples, wipe dry, cut into quarters and core. Cut apple into slices. Place apple and mango slices on the red cabbage and allow to cook 5 minutes.
Peel ginger root, coarsely crush and squeeze in a garlic press over the red cabbage.
Season the cabbage with ground coriander, salt, pepper and sweetener to taste. Lift dumplings with a slotted spoon from the water, drain and place on the cabbage. Sprinkle with toasted almonds and serve.
