Summary

Ingredients

• 0.5 ½ pack dumpling dough half and half
• 250 ml water, cold
• 100 g parmesan, rated
• 1 bunch marjoram
• 0.5 ½ head savoy cabbage
• 500 g carrot (s)
• 3 parsley root (s)
• 1 onion (s)
• 1 lemon (s)
• 1 bunch parsley, smooth
• 1 clove garlic
• 40 g pine nuts
• 150 ml olive oil
• 1.2 liters vegetable stock
• 4 sausages (salsiccia)
• 1 teaspoon, heaped fennel seeds
• salt
• Pepper, colored, from the mill

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Instructions

1. Rinse the marjoram, shake dry and roughly chop. Mix the potato dumpling dough with 250 ml cold water, Parmesan cheese and marjoram and leave to soak for 10 minutes. Then form small dumplings out of it.
2. Clean the savoy cabbage, cut out the stalk in a wedge shape and roughly dice the savoy cabbage. Peel, rinse and slice the carrots and parsley roots. Peel and dice the onion. Rub the lemon peel and squeeze the juice from 1/2 lemon. Rinse the parsley, shake dry and pluck the leaves from the stems. Peel off the garlic clove and roughly dice. Put the parsley, lemon zest, 3 teaspoons of lemon juice, garlic, pine nuts and a little salt in a tall container and puree. Then stir in 100 ml of olive oil.
3. Heat the remaining olive oil in a saucepan and fry the onion cubes and the vegetables in them over low to medium heat. Deglaze with the vegetable stock and season with a little salt, a few turns of colored pepper from the mill and the lightly crushed fennel seeds. Cook the whole thing over a low heat for 15 minutes. Add the salsiccia sausages and dumplings to the stew and cook for another 10 minutes over low heat.
4. Serve the stew with the parsley pesto.