Rinse the chives, cut into rolls. Cabbage rinse, clean, cut into strips. Remove the skin from the onion and chop finely. Preheat oven to 200 degrees. Heat butter, sauté onion until translucent. Add cabbage and water, cook for 15 minutes. Season with salt and pepper. Peel potatoes and press through a potato press. Mix with flour, eggs (1) and chives, season. Form dumplings and cook in boiling salted water for 20 minutes. Grease the pan, add cabbage and place dumplings on top. Stir whipped cream, eggs (2) and cheese (1), season with nutmeg and pepper, pour over. Sprinkle with cheese (2), bake for 25 minutes.
Our tip: Fresh chives are much more aromatic than dried ones!
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