planted.roast with dumplings and red cabbage

Duration: 90 mins
Difficulty: Difficult
Made by: Sebastian Copien
Sebastian Copien is not only a world-traveled cooking teacher, but also a best-selling author and vegetable gardener. As a long-time master of vegan cuisine, he always impressively shows the simplicity and joy of conscious cooking. From hearty comfort food to fine dining to healthy everyday cooking, Sebastian Copien covers every discipline of vegan cuisine.


2 Portions

400g planted.roast
160ml gravy

For the red cabbage

1 small red cabbage (approx. 500g)
1 big apple (Boskop)
1 small onion
3 tbsp Apple Cider Vinegar
1 teaspoon Salt
1 teaspoon Sugar
1 tbsp Coconut oil (flavorless)
freshly ground pepper

For the potato dumplings

300g floury potatoes
300g Dumpling dough half & half (from the refrigerated shelf)
1.5 tbsp food starch
a bit of salt

To the recipe video


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 red cabbage, except for the onion and the oil, vigorously by hand in a bowl, seal in an airtight container and let it steep 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 in 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 them with your hands with 1 teaspoon of salt to prevent them from browning; Cover and let sit for 5 minutes.
Spread out a clean kitchen towel, place the potatoes on it, turn the towel up and squeeze the liquid out of the mixture; around 150 g of grated potatoes should remain.
Form four dumplings out of the dough with moistened hands and add them to the water. Reduce the heat and let the dumplings simmer in the boiling water for about 25 minutes.
Preheat the oven to 180 degrees top and bottom heat. Place planted.roast directly from the fridge (importantly it must be cold) onto a baking tray lined with baking paper and bake in the preheated oven for 20 minutes.
Remove the gravy from the packaging and heat briefly in a small pot. Stir evenly with a whisk to create a homogeneous sauce. Then turn off the heat and close with a lid so that it stays warm.
Turn off the oven, take out the planted.roast and close it again so that it stays warm. planted.roast with the gravy using a brush on all sides (except the underside) and put back in the oven for 10 minutes. Leave the oven door open a good gap. Remove the planted.braten and cut into slices with a sharp knife and serve immediately with dumplings and red cabbage.

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