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© NGV mbH, Photo: Kay Johannsen, Ohmden
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Recipe of: © Monsieur Cuisine

Pretzel dumplings on a creamy bed of savoy cabbage and potato

MC plus
4 portions
Average difficulty
Preparation time: 35 min.
Created on: 08.08.2016
Last changes: 01.09.2016
  • 2 medium onions
  • 500 g waxy potatoes
  • 600 g day-old pretzels
  • 2 tbsp butter
  • 300 ml milk
  • nutmeg
  • 3 eggs (medium)
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp breadcrumbs
  • 500 g savoy cabbage
  • 200 ml vegetable stock
  • 200 ml cream
  • salt
  • pepper
  • 2 tbsp cranberries


Per portion:

  • calorific value
    3814 kj / 911 kcal
  • protein: 30 g
  • carbohydrates: 120 g
  • fat: 34 g
Preparation time
35 min.
  1. Peel the onions, cut in half, add to the blender jug and chop using the turbo button. Transfer the onions to another bowl, then thoroughly clean the jug. Fill the blender jug with 500 ml water. Wash, peel and dice the potatoes, place in the cooking pot and insert in the blender jug. Cook until tender on the steamer setting, then leave to cool a little. Cut the pretzels into cubes about 1 cm thick, then place in a bowl. Add 1 tablespoon of butter and half the chopped onions to the blender jug, then brown for 3 minutes/100 °C/roast button. Pour in the milk and heat for 2 minutes/100 °C/speed setting 1.
  2. Heat the milk and season with a little nutmeg, then pour over the pretzels. Mix thoroughly, then leave the milk and pretzels to cool until just lukewarm. Add the eggs, parsley, breadcrumbs and pretzel mixture to the blender jug and blend the ingredients for 35 seconds/speed setting 4 into a compact mass. Use the spatula to push the mixture down off the sides, then mix for a further 30 seconds/speed setting 4. Transfer the mixture to a bowl, cover with a cloth and leave to rest for 30 minutes. Thoroughly clean the blender jug.
  3. Meanwhile, remove any tough veins from the cabbage and cut into strips about 3 cm wide. Place the remaining butter in the blender jug, then sweat the rest of the diced onion for 3 minutes/100 °C/roast button. Add the cabbage and continue to cook for another 5 minutes/100 °C/roast button. Add the vegetable stock to the cabbage and cook for 5 minutes/100 °C/speed setting 1/reverse button. Add the potatoes and cream to the blender jug and cook for a further 8 minutes/100 °C/speed setting 1/reverse button. Transfer the cabbage and potato mixture to a bowl, season to taste with salt and pepper, then keep warm.
  4. Clean the blender jug, then fill with 1 litre of water. Shape the dumpling mixture into 8 equal dumplings. Place them in the deep steamer basket, cover with the steamer basket lid and cook for 16 minutes/steamer button. Divide the creamy cabbage and potato mixture between four plates, then arrange the dumplings on top of the vegetables and top each dumpling with cranberries to serve.


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