Wintry Pumpkin Stew with Red Cabbage and Dumplings
- For the dumplings
- 180 grams Pastry flour
- 1 tsp Baking powder
- 2 Tbsps freshly chopped parsley
- 100 milliliters milk
- For the stew
- 2 stalks Celery
- 4 carrots
- 400 grams Butternut squash (pulp)
- 4 Parsnips
- 1 onion
- 2 garlic cloves
- olive oil
- 1 tsp thyme
- 12 Prune
- 2 Tbsps Red currant jelly
- 200 milliliters Red wine
- 300 milliliters Vegetable broth
- 2 bay leaves
- 1 Tbsp Tomato paste
- 1 tsp Orange peel
- 1 splash Worcestershire sauce
Preheat oven to 150°C (approximately 300°F)
Rinse and peel the vegetables. Cut the celery into rings. Chop the carrots, pumpkin and parsnip into small pieces.
Peel the onion and garlic and chop finely.
For the stew: In a roasting pan, sauté the celery, onion, garlic and herbs in 2 tablespoons of oil for about 5 minutes. Add the remaining ingredients and simmer for about 1 hour in the oven. Stir occasionally.
For the dumplings: Mix the flour with a pinch of salt, herbs and baking powder in a bowl. Make a well in the center and add milk and 3 tablespoons of oil. Knead into a smooth dough on a floured surface. Form into a strand of about 5 cm (approximately 2 inches) in diameter and cut 12 equal slices.
After 1 hour, add the stew and season with salt and pepper. Add the dumpling slices and cook covered for another 30 minutes.
Remove the lid and season again. Serve with a cabbage salad.