Summary

Ingredients

• 500 g red cabbae
• 2 tablespoon applesauce
• 1 piece (s) cinnamon stick
• 1 tablespoon honey
• 150 ml red wine
• 50 g shallot (s)
• 20 g clarified butter
• 1 clove (s), bay leaf
• 2 juniper berries
• 3 grains pepper, crushed
• 1 apple, peeled and grated
• 2 tablespoon cornstarch
• 40 grams flour
• 2 egg (s), whisked
• Breadcrumbs
• salt

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Instructions

1. Mix the finely chopped red cabbage with the applesauce, the cinnamon stick, the honey, the salt and the red wine and leave to marinate for approx. 4 hours. (After that it tastes so good that it would happily pass as a red cabbage salad)
2. Cut the shallots lengthways into fine strips and sauté in the clarified butter until translucent. Add the marinated red cabbage and stew covered with the spices for about 30 minutes. Add the grated apple and let it boil briefly. Mix the cornstarch with cold water, bind the red cabbage with it. Fish the cinnamon stick, clove, bay leaf and juniper berries from the red cabbage and let the cabbage cool down.
3. (Without the cornstarch it would now be a delicious red cabbage variant, so if you want to save yourself the work with the dumplings)
4. And now it gets tricky:
5. Shape the cold red cabbage into dumplings (larger than a table tennis ball and significantly smaller than a tennis ball!) And freeze. (Forming dumplings is best done with wet hands) The dumplings should lie in the freezer for approx. 1 - 2 hours. Then roll in the beaten egg or brush with a pastry brush (I think the brush method works better) and first dust with flour as best you can with egg again and then breadcrumbs thickly. Carefully place the breaded dumplings in the deep fryer and bake for approx. 10 - 12 minutes at 170 degrees. To serve, break the dumplings apart in the middle.