Dumplings and Red Cabbage

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A savoury late autumn and winter dish – a great Sunday lunch or even a festive dinner. Dumplings filled with a savoury stuffing of mushrooms and smoked tofu, served with red cabbage, chestnuts and leek.

Ingredients

500g floury potatoes (cooked)
200-300g potato starch
500g red cabbage
2 onions
1/8l orange juice
1/8l apple juice
1 orange
1 apple
1 bay leaf
2 Tbsp cranberry jam
1 cinnamon stick
8-10 cloves
200g smoked tofu
200g button mushrooms
2 tsp dried marjoram
1 tsp ground caraway
2 twigs of fresh thyme
1tsp smoked paprika
150g chestnuts cooked and peeled
1 leek
olive oil
salt
pepper