Minced Meat Dumplings on White Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g rice or leftovers from the previous day
- 300 g salt water
- 2 onion (s), chopped
- 500 g minced meat
- 2 egg (s)
- 50 g breadcrumbs
- 0.5 teaspoon ½ sambal oelek or chili, depending on the degree heat required
- 4 tablespoon paprika powder, noble sweet
- 0.5 ½ head white cabbage, cut into strips
- 3 tablespoon oil
- 2 tablespoon tomato paste
- liter ⅛ red wine
- water to extinguish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the rice with 1 tablespoon of oil in a saucepan until translucent, pour in double the amount of water, salt, bring to the boil and then cover immediately. Turn off the stove and cover with the rice and let it soak for 20 minutes.
- In the meantime, sweat the chopped onions in the remaining oil in a large saucepan until translucent.
- Put the minced meat, eggs, breadcrumbs, chilli, half the amount of paprika, salt and pepper in a bowl and knead everything together with half of the glassy onions and rice to form a meat dough. Form firm dumplings from this mixture with wet hands.
- Briefly toast the other half of the onions with the remaining paprika powder, salt, pepper and tomato paste and deglaze with wine and water.
- Layer the cabbage and dumplings in layers, pour in until everything is covered with the sauce and simmer on a low flame for about 1/4 hour. Then carefully turn the dumplings and let cook in another 1/4 hour.
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