Summary

Ingredients

• 250 g red cabbae
• 1 onion (s)
• 1 apple
• 2 tablespoon olive oil
• salt and pepper
• 0.5 ½ cinnamon stick (s)
• 3 clove (s)
• 1 small star anise
• 750 ml vegetable stock
• 100 g cream cheese
• some orange zest
• 3 tablespoon orange juice
• 4 tablespoon cranberry compote

For the dumplings: (semolina dumplings)

• 70 g butter or mararine
• 100 ml milk
• 50 g soft wheat semolina
• 1 small egg (s)
• 1 pinch (s) cinnamon
• 3 tablespoon parsley, chopped
• Cranberry compote

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Instructions

1. Clean the red cabbage, remove coarse leaf veins and cut into strips. Mix with 1 teaspoon salt and let steep for 15 minutes.
2. Peel and chop the onion. Wash the apple, remove the stone in quarters and cut into large cubes.
3. Heat olive oil and sauté the onion until translucent. Add the apple cubes and sauté briefly. Mix in the red cabbage, add the spices and deglaze with the stock. Cover and simmer for about 30 minutes until the cabbage is soft.
4. Add the cream cheese, cranberry compote, orange peel and juice to the soup and puree finely with a hand blender. Season the soup with salt and pepper.
5. For the semolina dumplings, bring the milk with 40 g butter and salt to the boil. Sprinkle in semolina and cook to a thick porridge while stirring. Let cool a little. Whisk the egg and gradually stir into the semolina mixture. Shape 12 small dumplings with a damp spoon and add to lightly boiling salted water. Let the dumplings simmer gently for 5 - 6 minutes until they float to the surface. Remove and drain on kitchen paper.
6. Melt the rest of the butter in a larger pan. Lightly fry the dumplings in it, sprinkle with cinnamon and parsley and toss lightly.
7. Divide the soup on deep plates and add 3 dumplings each, garnish with cranberry compote.