Savory Alpine Dumplings with Cabbage Salad | Mountain Hut Classic

Clean the white cabbage, cut out the core, and cut or shred the cabbage into fine strips. In a large bowl, knead vigorously with 1 tsp fine salt until it softens and releases some juice.

For the marinade, gently warm 2 tbsp sunflower oil in a small pot, briefly toast 1 tsp whole caraway seeds, and deglaze with 3 tbsp apple cider vinegar. Pour the warm mixture over the cabbage, mix thoroughly, and let infuse until serving. If you want to keep the dumplings warm, preheat the oven to 80 °C top/bottom heat.

Finely chop the onion and garlic cloves. Wash the parsley, shake dry, and chop finely. Finely grate the mountain cheese.