Braised Red Cabbage & Potato Dumplings with Breadcrumbs

2h 30m
- Preparation 30 min
- Cooking 2h

Recipe for Cast Iron products

Ingredients

4 People

For the braised red cabbage:
600 g Red cabbage
Olive oil
1 bunch Soup vegetables
1 Onion
250 ml White wine
400 ml Vegetable broth
50 g Raisins
4 Peppercorns
2 Cloves
1 leaves Bay
Salt and pepper
For the potato dumplings with breadcrumbs:
4 tbsp. Panko breadcrumbs
500 g Potato dumpling mixture
30 g Butter
2 sprigs Marjoram
Salt

Preparation

Step 1

One advantage of the cast iron roasting pan with lid is excellent moisture control. When braising red cabbage, the lid helps to retain moisture and flavor in the pan, keeping the vegetables tender and juicy. The roasting pan creates a closed environment where moisture circulates evenly, preventing the cabbage from drying out and intensifying the flavor. Removing the lid after the first hour also gives the red cabbage a delicious, lightly toasted surface.

Step 2

Quarter the red cabbage and sear it in a roasting pan with a little oil on the cut sides, then remove from the pan. Preheat the oven to 200°C.

For the braised red cabbage:

g Red cabbage

Olive oil

Step 3

Clean the vegetables and cut them into large pieces about 3 cm in size. Sauté in the roasting pan with some olive oil. Peel and finely dice the onions, add them to the pan. Deglaze with white wine and fill with vegetable broth. Add raisins, peppercorns, cloves, and bay leaf. Season with salt and pepper.

bunch Soup vegetables

Onion

ml White wine

ml Vegetable broth

g Raisins

Peppercorns

Cloves

leaves Bay

Salt and pepper

Step 4

Place the red cabbage back into the pan with the cut sides down. Roast with the lid closed for 1 hour at 200°C (top/bottom heat). Then remove the lid, turn the cabbage, and roast for another hour.

Step 5

Meanwhile, toast the Panko breadcrumbs in a pan without fat until lightly browned. Add butter and toast until golden brown. Pluck the marjoram leaves, set aside some for garnish, finely chop the rest, and mix with a pinch of salt into the breadcrumbs. Set aside.

For the potato dumplings with breadcrumbs:

tbsp. Panko breadcrumbs

g Butter

sprigs Marjoram

Salt

Step 6

Remove the red cabbage from the pan and keep warm in the turned-off oven. Remove the bay leaf and puree the liquid with vegetables in a blender with some olive oil until a creamy sauce forms. If necessary, add some water and season again with salt and pepper. Keep the sauce warm.

Salt and pepper

Step 7

Shape the potato dumpling mixture into dumplings, place them in boiling salted water, and let them simmer until cooked.

g Potato dumpling mixture

Step 8

Finally, garnish the potato dumplings and red cabbage with the breadcrumbs and the remaining marjoram. Serve with the sauce.