Cheese Dumplings in Savoy Cabbage Leaf with Cress

Blanch the savoy leaves in salted water and rinse with cold water. Put them on a kitchen towel to dry. Cut the white bread into small cubes and pour the cold milk over it. Rinse and cut the leek. Peel the onions and cut about 40 g into cubes and 120 g into slices. Lightly sweat the onion cubes and leek in 2 tbsp. butter, season with salt and freshly ground pepper and add to the soaked bread form, beat 1 egg and fold in.

From the other egg make a not too firm egg mixture (season strongly with salt and freshly ground pepper) and add to it. Cut the cheese very and add it as well. Mix everything together to form a dumpling mixture and season strongly with salt and freshly ground pepper.

Place the savoy cabbage leaves on a board, remove the main rib with a sharp kitchen knife. Shape each savoy leaf into a medium ladle and press the dumpling mixture into it. Fold the top of the leaf over each other so that no dumpling mixture is visible. Hold the dumpling in your hand and gently squeeze out any moisture.

Sauté the onion slices in the remaining butter. Pour in the vegetable broth, put in the savoy cabbage balls and gently do everything together, covered, on low heat for 15 minutes. Remove the savoy cabbage balls with a skimmer, sprinkle with grated Parmesan and cook briefly in the oven until au gratin.

Rinse the garden cress, cut into small pieces and add the finished

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