Cabbage Soup with Grammeltascherln

For the cabbage soup with grammeltascherl first cut the cabbage and fry it with the chopped shallots in butter. Add the sauerkraut and season with salt, pepper and caraway seeds. Now grate the apple into it, add soup and let it boil. When the cabbage is soft, mix and strain. Season with cream, sour cream and apple balsamic vinegar. Serve in preheated cups and top with the finished grammeltascherln. For the choux pastry, boil milk with butter. Stir in the flour and burn until the dough separates from the pot. Salt it and let it cool down a bit. Then, preferably with a food processor, stir in the yolks. Let the dough rest for about 1 hour. For the filling, boil the cooked potato cubes in butter and a little soup until creamy. Finally, mix in the crispy grams. Season to taste. Roll out the dough, cut out small slices and apply some gram filling. Fold and press into small ravioli. Bake in hot fat.

Serve the cabbage soup with gramel ravioli.

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