Although that's a good start! But I'd recommend some Schlesische Kartoffelklöse (aka po Polsku "kluski śląskie"
and some Rotkohl on the side as well.
Schlesische Kartoffelklöse are easy to make. You need just 1 1/2 lb. pre-boiled potatoes, about 5 oz. potato flour (use only potato flour!), an egg, and salt. This will make 4 dumplings that are made a little smaller than a tennis ball (you can adjust this recipe to the number of dumplings you want to make).
Cooled (but still warm) boiled potatoes are put through a ricer into a large mixing bowl, most of the potato flour is added, with the egg on top. Knead into an almost bread dough type consistency (adjusting the firmness by adding the remaining flour as needed). Put the formed dumplings in a pot of boiling water (enough water to sufficiently cover them). Adjust temperature of water to just below the boiling point and cover. When all the dumplings float, they are done.
This video is in German and the batch made is twice the size of my recipe aboove, but it gives you a good idea how it's done..........
Here's a good recipe for Rotkohl..... http://germanfood.about.com/od/saladsandsides/r/redcabbage.htm
BTW - Make sure to soak the dried fruit for the Himmelreich the night before.
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