Red cabbage with dumplings and Brussels sprouts
The recipe for red cabbage with dumplings and Brussels sprouts comes from chef Matthias Gfrörer. He is the head chef of the Gutsküche restaurant in Wulksfelde.
- 2 Rotkohl at 500-800 g
- 10 g star anise
- 40 g Ceylon-Zimt
- 50 g black pepper
- 30 g coffee beans
- 10 g cloves
- 100 g dried hibiscus flowers
- 50 g ginger powder
- 1 thick orange slice
- 150 g sugar
- 50 g sea salt
- 500 ml elderberry juice
- 1 liter of apple juice
- 500 g Brussels sprouts
- 3 tablespoons of vegetable oil
- 100 g Butter
- 1 kg floury potatoes
- Salt
- 1 egg (size M)
- 180 g fine potato starch
- 1 pinch freshly grated nutmeg
- 3 tablespoons of sea salt for 3 liters of cooking water
- 2. Butter
- 60 g breadcrumbs
- Salt
- Zucker
- freshly ground black pepper
- freshly grated nutmeg
- Cranberries
- The day before, remove the outer leaves from the red cabbage and cut off about half a thumb's width from the core. Rub the red cabbage thoroughly with the spice mix, orange slice, sugar, and salt. Bring the juices to a boil in a pot and simmer the red cabbage over low heat with the lid on for about 3 1/2 hours until tender.
- When the red cabbage is cooked until tender (pierce with a wooden skewer), remove the pot from the heat and let the cabbage cool slightly in the pot. Then wrap it in cling film and let it cool completely and marinate overnight. Save the "red cabbage glaze".
- Remove the outer leaves and stem ends from the Brussels sprouts, blanch for 3 minutes in lightly salted water, drain and rinse under cold water.
- For the dumplings, boil the washed, unpeeled potatoes in heavily salted water until they are soft.
- Drain the boiled potatoes, let them steam dry, and peel them. Gradually place a few potatoes into a potato ricer and press them into a large bowl. Allow the potato mixture to cool until lukewarm.
- Add the egg, potato starch, 1 1/2 teaspoons of salt, and nutmeg. Mix the ingredients with your hands to form a smooth dough. If the dough is too sticky, add a little more starch.
- Now shape the dumplings: Use moistened hands or repeatedly dust them with cornstarch. Alternatively, form a long roll (like a bread dumpling) and cut off equal-sized pieces by eye, then twist them into small dumplings.
- Bring a large pot of heavily salted water to a boil and keep it piping hot. Only then add the dumplings to the boiling water; they will sink to the bottom. The dumplings should not boil vigorously or be moved around too much! Let the dumplings simmer gently for about 20 minutes over medium heat (the water must remain very hot). They are cooked when they float to the surface.
- For the dumpling garnish, heat butter in a pot and lightly toast it, then toast the breadcrumbs in it over medium heat until golden brown and season with salt, sugar, pepper and nutmeg.
- Cut the red cabbage into finger-thick slices, brush with red cabbage glaze, and heat on a baking sheet at 150°C for 15 minutes. Coat the dumplings in breadcrumbs. Arrange the cabbage and dumplings with Brussels sprouts, butter sauce, and cranberries (see tips).
Tips about red cabbage from Matthias Gfrörer:
The winter classic: also very good in cold weather!
Red cabbage is a flavorful vegetable that can do more than just accompany duck, goose, and game dishes. Eaten raw, it retains its healthy nutrients such as iron and vitamin C. Finely shredded, salted, and dressed with vinegar and oil, it makes a delicious coleslaw, while with mayonnaise it becomes a perfect accompaniment to a winter BBQ with meats like T-bone steak or brisket.
Red cabbage grows slowly, absorbing many minerals and nutrients from the soil. Organic quality is therefore particularly important for red cabbage. Good quality red cabbage is available from September onwards. It can be stored in the refrigerator for about 14 days.
For the kimchi-style salad, finely shred or slice the cabbage, season with robust flavors such as lime salt, chili, and ginger, let it stand for 10 minutes, and then enjoy. This salad pairs wonderfully with pulled pork or pulled beef (slowly braised pork or beef that is shredded at the end), and with a little mayonnaise, it also goes excellently with shellfish.
"My favorite tart summer fruit of the forest!" Carefully sort the cranberries, discarding any unripe ones. Then, briefly wash them in cold running water and dry them thoroughly. Place 500g of cranberries and 250g of sugar in a bowl and stir slowly for about 30 minutes, until the berries have released their juices and the mixture has reached a syrupy consistency. A food processor with a flat beater on low speed works perfectly for this.
Concept: Matthias Gfrörer has developed a unique and highly sustainable style with his creative vegetable-based cuisine (fish and meat are served separately), using the best seasonal produce from the affiliated organic farm, Gut Wulksfelde. Cuisine: The dynamic chef is constantly evolving himself and his restaurant – with numerous events and the expansion to include a deli, ice cream parlor, and animal encounter area. In the large restaurant with its open kitchen, dishes such as homemade mozzarella served as a Caprese salad (with tomatoes and basil) (€12/€24), Breton artichoke with three different dips (€23), and Niçoise à la carte with roasted potato sticks and olive tapenade (€14/€26) are offered. Drinks: The wine list features around 200 bottles, many from certified organic winemakers. Atmosphere: In the large, bright restaurant, guests are seated at wooden tables and on benches surrounding the room. A popular venue for celebrations, it attracts many regular customers. A summer terrace is also available.