planted.roast with dumplings and red cabbage

Duration: 90 min

Level: Hard

Made by: Sebastian Copien

Sebastian Copien is not only a world-renowned cooking teacher, but also a bestselling author and vegetable gardener. As a long-time master of vegan cuisine, he always manages to impressively demonstrate the simplicity and joy of conscious cooking. From hearty comfort food to fine dining and healthy everyday cooking, Sebastian Copien covers every discipline of vegan cuisine.

Ingredients

2 Servings

400g planted.roast
160ml gravy

For the blue cabbage

1 small red cabbage (about 500g)
1 large apple (Boskop)
1 small onion
3tbsp apple cider vinegar
1tsp salt
1 tsp sugar
1tbsp coconut oil (neutral in taste)
freshly ground pepper

For the potato dumplings

300g floury potatoes
300g Dumpling doughhalf & half (from the chiller cabinet)
1.5 tbsp Cornflour
a little salt

To the recipe video

Preparation

Slice the red cabbage very finely and grate the apple coarsely. Halve the onion and cut into fine strips.

Knead all the ingredients for the blue cabbage except for the onion and the oil vigorously by hand in a bowl, close it airtight and let it sit for 30-60 minutes.

Squeeze the cabbage by hand and collect the juice. Heat the oil in a pot and sauté the onion until translucent. Add the cabbage and sauté for 4 minutes. Pour the squeezed juice and simmer for 15 minutes; season with salt, pepper and sugar; keep warm.

Meanwhile, for the dumplings, finely grate the 300 g of potatoes and immediately knead with 1 tsp of salt with your hands so that they do not turn brown; cover and let stand for 5 minutes.

Spread out a clean kitchen towel, place the potatoes on it, untwist the towel to squeeze the liquid out of the mixture, about 150 g of potato shreds should remain.

Form four dumplings from the dough with moistened hands and put them into the water. Reduce the heat and let the dumplings cook in the boiling water for about 25 minutes.

Preheat the oven to 180 degrees top/bottom heat. planted.roast straight from the fridge (it must be cold) on a baking tray lined with baking paper and bake in the preheated oven for 20 minutes.

Remove the gravy from the packaging and heat it briefly in a small saucepan. Stir evenly with a whisk so that a homogeneous sauce is formed. Then turn off the heat and cover with a lid so that it stays warm.

Switch off the oven, planted.remove the roast and close it again to keep it warm. planted Use a brush to brush the roast with the gravy on all sides (except the underside) and put it back in the oven for 10 minutes. Leave the oven door slightly ajar. plantedRemove the roast and cut into slices with a sharp knife and serve immediately with dumplings and red cabbage.