Paradeiskraut with Semmelknödel (Tomato Cabbage with Bread Dumplings)

Ingredients

• 1 medium cabbage, shredded (500g) 1 medium cabbage, shredded (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cups (200g) stale bread, cubed 4 cups (200g) stale bread, cubed
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 12g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the shredded cabbage to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the diced tomatoes, tomato paste, paprika, caraway seeds, salt, and pepper. Cook for another 5 minutes.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the cabbage is tender.
5. 5.
   While the cabbage is simmering, prepare the bread dumplings. In a bowl, combine the stale bread cubes, milk, eggs, and chopped parsley. Mix well until the bread absorbs the liquid and becomes soft.
6. 6.
   Shape the bread mixture into small dumplings, about the size of a golf ball.
7. 7.
   Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface.
8. 8.
   Remove the dumplings from the water using a slotted spoon and serve alongside the Paradeiskraut.

Treat your ingredients with care...

• Stale bread — It's important to use stale bread for the dumplings as it absorbs the liquid better and results in a softer texture.
• Cabbage — Make sure to shred the cabbage finely for even cooking and texture.

Tips & Tricks

• To add a smoky flavor, you can sprinkle some smoked paprika over the Paradeiskraut before serving.
• If you prefer a spicier dish, add a pinch of chili flakes to the tomato cabbage.
• For a richer flavor, you can use vegetable broth instead of water when cooking the cabbage.

Serving advice

Serve the Paradeiskraut with Semmelknödel as a main course, accompanied by a fresh green salad or pickled vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or a drizzle of olive oil for an appetizing presentation.