Liver Thyme Dumplings and Wine Cabbage with Leek

A delicious recipe for all strawberry lovers!

Liver cut into narrow strips, chop and fry in butter until hot. Add a little more flavor with pepper and salt, remove from the frying pan.

Sauté two finely chopped shallots until light brown, add garlic, thyme and liver, toss well and set aside.

Pour hot milk over the roll strips. Sauté six chopped shallots in butter and add to the bun dough form. Add the liver mixture and parsley as well. Form dumplings from the dough and poach in salted water for about 8 min. Serve on wine cabbage.

Wine cabbage with leek: Sauté shallots with butter in a frying pan until soft, add garlic and let it brown at moderate temperature. Add wine and the remaining ingredients to the frying pan with the sauerkraut. Mix with a fork, season with pepper and season with salt. Cover and cook for fifteen minutes. The liquid should be completely boiled away. If necessary

Remove the lid and cook again at high temperature. Add the leek strips and cook for another three minutes. Stir in the butter and serve.

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