Stuffed Dumplings with Shallot Purée and Crispy Cabbage

Heat the oil in a pan and add the chopped shallots, allspice, pepper, and bay leaf.

Lightly salt and sauté over low heat until golden. Do not rush this process. Sautéing takes approximately 20 - 30 minutes and is very important, as you are drawing out the sweetness from the onions during caramelization.

After 30 minutes, remove the bay leaf from the onions and transfer them to a blender, salt, pour in the milk and cream, and blend until smooth. Finally, taste the purée and add more salt if needed.