- Serves: 10
- Mushroom broth
- 10g of thyme (tired so it can be removed after cooking)
- 150g sliced white onions
- 20g crushed garlic
- 1kg mushrooms
- 30g balsamic vinegar
- 1.5 ltr of water
- 1g xanthan gum (if unavailable use cornflour)
- 25g marmite
- 5g sherry vinegar
- Cheese dumplings
- 145 vegetable suet
- 250g s/r flour
- 2 eggs
- 100g grated mozzarella
- 100g smoked apple wood cheese
- 15g chopped flat leaf parsley
- 15g chopped chives
- 15g salt
- 150g milk
- 100g melted butter to be saved until the end
- 2 x hispi or savoy cabbage
- 20g rapeseed oil
- 100g butter
- Season to taste
Love it or hate it, this Marmite and mushroom broth with smoked cheese dumpling is perfect on a cold winter’s day
- Sauté the mushrooms, onions, thyme and garlic until cooked
- Cover with water and balsamic vinegar, simmer for one hour.
- Strain the mushrooms, add the xanthan gum, marmite and sherry vinegar and bring back up to a simmer.
- (Note the mushroom that have removed will not be used for this dish but could be used in something else)
- Mix everything together to make a dough, being careful not to over mix.
- Roll into 10 x 75g balls.
- Bake in the oven that is set on stream roast at 175c for 8 mins,
- Remove from the oven and brush with butter and return to the oven for another 4 mins
Preparing the cabbage
- Cut the cabbage in half and cover with the oil and cook in medium pan flat side down until the cabbage is black.
- Remove the cabbage and cut out the root, then roughly chop into large pieces.
- Return to the pan and warm back though and add the butter
- Place the cabbage on to the plate and top with the dumpling and then finish with the broth and serve