Preparation time: about 1 hour 15 min.
1. boil the millet with the water and the vegetable soup once and cook it with the lid closed at low temperature in half an hour. Cool the millet to lukewarm.
In the meantime, prepare all the other ingredients: Drain the sauerkraut. Peel and chop the onions.
Rinse and dry the parsley and chop finely. Cut the apples into quarters, peel them, remove the core, cut them into cubes and mix them with the juice of one lemon so that they do not rot.
Peel the tomatoes and cut them into cubes, removing the stalks. Rinse, dry and chop the sage leaves.
Heat 1 tablespoon of oil for the sauerkraut. Sauté about 1/3 of the onions in it over medium heat until translucent. Add the sauerkraut, bay leaf spice, apple juice, salt and pepper, bring to a boil and simmer for 20 minutes at low temperature with the lid closed. Add the apples and cook for another 10 minutes. 4.
For the dumplings, boil enough salted water. Mix the millet with the eggs, another third of the chopped onions, the parsley, the flour and salt. Form 10 dumplings from the dough with moistened hands. Cook in the boiling salted water at the lowest temperature for about 15 minutes without a lid, but do not make.
For the tomato sauce, heat the remaining oil. Fry the rest of the onions in it until translucent.
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