Potato Dumplings with Creamy Savoy Cabbage and Bacon
This is a hearty plate for the evening: soft potato dumplings with a few crispy bread cubes inside, accompanied by mild creamy savoy cabbage. With a bit of bacon, it becomes Bavarian hearty, but the cream remains moderate.
Author
bavarian_max
Instructions
Cook the potatoes in their skins until soft, peel while still warm, and press through a potato ricer. Let the mixture steam uncovered for 5 minutes to prevent the dumplings from becoming watery later.
💡 Tip: If you have leftover jacket potatoes from the day before, it goes faster. Just warm them up briefly before pressing.
About 25 min
Cut the bread roll into small cubes and toast in 15 g of butter until golden brown. Mix the potatoes with starch, egg, nutmeg, and 1 tsp of salt into a soft dough, then shape 8 dumplings with damp hands, pressing a few bread cubes into the center of each.
💡 Tip: Do not knead too long. As soon as the dough holds together, it's ready.
About 10 min
Bring a large pot of salted water to a boil, then reduce the heat so that it simmers gently. Add the dumplings and let them simmer for 18 to 20 minutes until they float to the top.
💡 Tip: The water should not boil vigorously; otherwise, the dumplings will become restless and may break apart.
About 20 min
While the dumplings are simmering, slice the savoy cabbage into strips. Melt the remaining butter in a large pan, sauté the bacon and onion for 4 minutes, then add the savoy cabbage and let it wilt.
💡 Tip: For a lighter version, use only half the bacon and add a splash more broth.
About 10 min
Dust the savoy cabbage with flour, stir briefly, then pour in the broth and cream. Let it simmer creamy for 6 to 8 minutes, seasoning with pepper, a little salt, and nutmeg. Serve the dumplings on the creamy savoy cabbage and sprinkle with parsley.
💡 Tip: If the savoy cabbage becomes too thick, simply stir in a small ladle of dumpling water.
About 8 min
