Stuffed dumplings on creamed savoy cabbage

Ingredients

Directions

1. 1

   Savoy cabbage clean, wash, quarter and cut out the stalk. Cut the savoy cabbage into fine strips. Peel and finely chop the onions.

2. 2

   For the dumplings, cut the sausage into small cubes and fry briefly with 1 tbsp. diced onion in a hot pan without fat. Season with paprika. Knead dumpling dough and cut into eighths. Shape 8 dumplings with moistened hands, putting 1⁄8 sausage mixture in the middle of each dumpling.

3. 3

   Let the dumplings simmer in boiling salted water for about 15 minutes.

4. 4

   In the meantime heat butter in a pot. Fry the rest of the onion cubes until transparent. Steam cabbage briefly. Dust with flour and sauté briefly. Stir in 100 ml water and crème fraîche. Season everything with salt and pepper, bring to the boil, cover and stew for about 15 minutes.

5. 5

   Wash lemon hot, grate dry, peel in fine strips. Season cabbage with salt, pepper and lemon peel. Lift out dumplings, drain and arrange on the cabbage.