Red Cabbage Soup with Ricotta Dumplings

Name: Red Cabbage Soup with Ricotta Dumplings
Ingredients: 8 ½ cups vegetable or chicken stock; 8 ½ cups vegetable or chicken stock; 1 pork shank; 3 sprigs of thyme; 10 black peppercorns; 1 bay leaf; 1 onion, halved; 1 celery rib, coarsely chopped; 2 ¼ ounces red cabbage; 2 tbsp. apple cider vinegar; 1 tbsp. sugar; salt and freshly ground black pepper; salt and freshly ground black pepper; 11 ounces ricotta; ¾ cup freshly grated parmesan cheese, plus more for garnish (optional); 2 egg yolks; 1 slice of stale white bread, soaked in milk, drained, and crumbled; 1 slice of stale white bread, soaked in milk, drained, and crumbled; 1 ⅔ cups flour; pinch of nutmeg; 4 to 6 tbsp. olive oil; parsley leaves, for garnish

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

8 ½ cups vegetable or chicken stock
1 pork shank
3 s

Soup

Method

Put the stock, pork shank, thyme, black peppercorns, bay leaf, red cabbage, onion, and celery in a large saucepan and simmer gently for 2 hours. Pour the contents of the pan through a strainer. Discard the solids.

Meanwhile, make the pickled red cabbage for the topping. Cut the red cabbage into thin strips and combine in a bowl with the apple cider vinegar, sugar, salt, and pepper. Make