Cheese Dumplings with Coleslaw

Drain the cheese well.

Remove the crust from the bread and cut the bread into cubes of about 5 mm.

Beat the butter in a baking bowl until creamy, then gradually add the eggs. Add lemon zest, a little salt, pepper and nutmeg.

Fold the bread cubes and the layered cheese into the creamed mixture, cover the baking bowl with cling film and leave to swell in the refrigerator for at least 20 min.

In the meantime, remove the hard stalk from the cabbage, then cut or slice the cabbage very finely. Put the cabbage in a large enough bowl and dress with apple cider vinegar and sunflower oil or other vegetable oil. Finely chop the caraway seeds and stir in. Season the cabbage salad with salt and freshly ground pepper to taste and steep.

Cut the cheese into 2 cm cubes. Form dumplings from the mixture and press a cheese cube into the center of each dumpling.

Poach the dumplings in a saucepan with salted water at boiling point for about 15 minutes. Then remove and drain.

For the sauce, peel the shallot, cut into small pieces and sauté in butter, dust with flour and add vegetable soup and crème fraîche. Stir everything with a whisk until smooth and boil for 5 minutes. Rinse parsley, shake dry, chop finely and mix into the sauce. Season with salt, pepper and nutmeg.

Season the slaw again.

Serve the dumplings with the sauce and slaw.

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