Cheese Dumplings with Red Cabbage

Red cabbage: Warm butter in a large frying pan, sauté onion, add red cabbage and sauté. Grate the apple with the rösti grater. Add wine and let it boil. Add bay leaf spice and long grain rice, season. Cover and simmer at low temperature for about 1 hour.

Cheese dumplings: peel Gschwellti while still hot, pass through passe-vite. Add remaining ingredients up to and including nutmeg, knead into a soft dough. Form into balls with floured hands (3 per person). Press a cheese cube into the center of each ball, close tightly. Draw dumplings open in lightly boiling salted water for ten minutes until they rise to the surface. Drain well, keep warm.

Serve red cabbage with dumplings.

Variations: Instead of flat-leaf parsley and thyme, knead 150 g fried bacon cubes into the dough.

Instead of flat-leaf parsley and thyme, knead 60 g finely chopped tree nuts into the dough.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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