Cheese Dumplings on Creamy Sauerkraut

Make the potatoes with the skin. Peel and steam in the oven at about

150 °C. Press through a potato press and cool a little. Add the yolk, egg and grated cheese and mix together with the cornstarch flour until smooth. Add freshly chopped chives and form small dumplings. Dredge the dumplings in egg, breadcrumbs, flour and fry in oil until golden brown.

For the sauerkraut, heat butter in a saucepan, sauté finely chopped onion, drain sauerkraut and add.

Season with bay leaf spice, pepper, salt and peppercorns, fill up with soup. Reduce the heat and simmer the cabbage until soft. Finally, thicken with a little bit of cornstarch and refine with cream.

Arrange the baked cheese dumplings on the creamy sauerkraut – baste with brown butter and sprinkle with fresh chives and grated Parmesan.

Our tip: Fresh chives are clearly more aromatic than dried ones!

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