Bread Dumpling Gratin
with Cabbage & Mushroom
(Laugenserviettenknödel Gratin)
What to do with left over bread? A easy and quick vegetarian recipe that feeds the whole family and uses staple ingredients including bread, cabbage, mushrooms, cream, milk, cheese, onions, garlic and of course butter!
Ingredients
Bread Dumplings
300g bread (kaiser roll, prezel)
200-220ml milk
1 onion
30g parsley
butter & oil to sauté the onions
1 egg
salt, pepper
tea towel, kitchen twine
Sauce
400g cabbage
400g mushrooms
5g rosemary
150g cheese (e.g. Emmentaler)
300ml cream
1 egg
butter
salt, pepper
Method
Finely dice onions and sauté in a pan in butter & oil and set aside to cool.
Dice bread and finely chop parsley.
In a bowl mix bread with onions, parsley, salt and pepper.
Add most of the milk to the mixture and mix until combined. Make sure it is not too wet!
Set aside for 30 minutes.
Chop cabbage and blanch in salted boiling water for two minutes.
Drain and rinse with cold water.
Set aside to drain.
Add one egg to the dumpling mixture. If the mixture is too dry add a little bit more milk.
In a pot bring salted water to a boil.
Rinse the tea towel well with cold water.
Add the dumpling mixture to one third of the tea towel and roll in up.
Secure the roll with kitchen twine.
Add the dumpling roll to the pot and cook on a simmer for 35 minutes.
Slice mushrooms and sauté in a large pan in hot butter for 3-5 minutes.
Add salt, pepper, rosemary and garlic to the pan and cook for a couple more minutes.
Mix cabbage with mushrooms.
Mix one egg with cream and grease a baking dish.
Preheat oven to 180 (160 fan forced) degrees Celsius.
Take out the dumpling and unroll it. Cut into 1 centimeter slices.
Stack dumpling slices like shingles in the baking dish.
Add the mushrooms and cabbage mix.
Pour egg-cream mixture over the top and sprinkle with cheese.
Bake for 30 minutes.
Take out the oven and rest for ten minutes.
Sprinkle some chive over the finished gratin and ENJOY!