Potato Dumplings Filled with Obatzda on Wine Cabbage

Make potatoes 20 min, steam five min in stove heated to 80 °C. While still hot, press through a potato ricer. Mix with raw grated potatoes, four salt, pepper, egg yolk and nutmeg. Refrigerate. Season Camenbert with one diced onion, chives, egg yolks, caraway seeds, ground paprika, salt and pepper.

Mix one egg yolk. Form potato dough balls with an ice cream scoop (golf ball size). Fill with cheese mixture. Coat with flour, egg and breadcrumbs one after the other. Fry in hot vegetable fat for about 5 min.

For the wine cabbage, melt 2 tbsp. clarified butter, sauté onions in it. Add white cabbage and sauté briefly. Extinguish with white wine. Cover and cook for about 20 minutes. Season with marjoram, nutmeg, salt and freshly ground pepper. Fold in red bell pepper cubes if desired.

Arrange the wine cabbage on plates. Place fried potato dumplings on top.

Our tip: Always use fresh chives if possible!

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