Ottis Style Goulash with Dumplings and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goulash, mixed
- 1 carrot (s)
- 1 onion (s)
- 2 peppers
- 2 cloves garlic)
- 1 tube tomato paste
- 100 ml red wine
- salt and pepper
- Paprika powder, noble sweet
- Paprika powder, hot as rose
- 1 pack dumpling dough
- 1 glass red cabbage
- 1 apple
- 1 onion (s)
- 200 ml crème fraîche
- 1 liter vegetable broth
Print Recipe
Pin Recipe Instructions
- Peel and grate the carrot. Cut the bell pepper and onion into small pieces. Press the garlic and add to the vegetable mixture.
- Sear the goulash. Add the vegetable mixture and fry for another 5 minutes. Add the tomato paste and mix well. Then pour in the vegetable stock and red wine. Cover, bring to the boil and stew the goulash for at least 2 hours over low heat.
- Meanwhile, cut the onion and apple for the red cabbage and set aside. Shape the dough into dumplings.
- Half an hour before the end of the stewing time for the goulash, cook the dumplings in gently simmering salted water and prepare the red cabbage.
- For the red cabbage, first sauté the apple and onion, add the red cabbage and let it get hot.
- At the end of the cooking time of the goulash, stir in the crème fraîche and serve everything together.
- Instead of the dumplings and red cabbage, noodles also go very well with it.
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