Dumplings cooked in red cabbage leaves

Name: Dumplings cooked in red cabbage leaves
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Bread rolls from the previous day (approx. 120 g); 1 small onion; 10 g Butter or margarine; 75 ml Milk; 3 Stem(s) Parsley; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 large red cabbage leaves; 7-10 Tbsp Kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Bread rolls from the previous day (approx. 120 g)
1 small onion
10 g Butter or margarine
75 ml Milk
3 Stem(s) Parsley
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 large red cabbage leaves
7-10 Tbsp Kitchen yarn

Directions

1
Cut the rolls into small cubes and place them in a bowl. Peel and finely dice the onion. Heat the fat and fry the onion until transparent. Heat the milk and mix it with the onion into the rolls.
2
Cover and leave to stand for 20-30 minutes.
3
Wash the parsley, shake dry and chop the leaves finely, except for a little to garnish. Add the egg and parsley to the rolls, knead the mixture well with your hands, season with salt and pepper.
4
Bring a large saucepan with plenty of salted water to the boil. Wash the red cabbage leaves and cook for about 5 minutes. Remove and rinse in cold water. Fill the leaves with the bread roll mixture and fold into small packets.
5
Tie up with kitchen string. Place in the hot salted water and leave to stand for about 15 minutes. Drain finished parcels and arrange on a plate. Garnish with parsley.