Grammel Dumplings with Warm Cabbage

For the grammel dumplings with warm cabbage, first prepare the grammel dumplings. Cut the onion into small cubes, chop the garlic finely and the grammels coarsely (do not mince!).

Heat the lard until not too hot and sauté the onion cubes until translucent. Add the grams and fry well. Put them together in a bowl and mix with the breadcrumbs, garlic and egg, season and let cool.

Boil the potatoes, peel them while still hot and immediately press them into a bowl with a potato ricer. Add semolina and knead with flour and salt to a not too firm dough.

Cover with plastic wrap and let cool. Form 12 balls from the gramme mixture. Transfer the potato dough to a floured pasta board and work in enough more flour to make a nice smooth dough (resting will soften the dough).

Form a dough roll and cut off 12 equal parts. Flatten each part and use it to evenly coat the grammel balls, sealing them well and making sure no air is left in the dumplings.

Steep the dumplings in well-salted, lightly bubbling water in a large enough pot until they all float to the surface and turn.

For the warm cabbage, cut the cabbage head into eighths, trim away the stalk and coarse ends, then cut across the ribs into thin strips. Peel onions, cut in half, then cut each half first lengthwise into three pieces and then into fine strips

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