|Recipe : Entry # 8211|
|Sweet n' Sour Cabbage with Dumplings|
|April: Easter meal|
|For the Cabbage:
1 head cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
2 cups low sodium light broth (chicken or vegetable)
salt to taste
1/2 cup brown sugar
1 tablespoon bruised caraway seeds
1/2 cup apple cider vinegar
1/4 cup bacon grease (or coconut oil)
1/2 cup cooked bacon (optional)
For the Dumplings
1 (1 pound) loaf day old French-type bread, cut into 1 inch cubes
3/4 cup scalded canned milk
2 tablespoons butter, coconut oil or bacon grease
1 small onion, finely minced
1 tablespoon chopped fresh parsley
2 eggs, beaten
1/2 teaspoon salt
1/2 cup all-purpose flour (or as needed)
|Directions for cabbage:
Place all the ingredients in a large pot and stir gently. Cook on medium till cabbage is fork tender. OR- place all ingredients in a large crock pot and cook on low for 4 hours or high for 3 depending on your crockpot.
Directions for the Dumplings
In a large bowl, pour the hot milk over the bread cubes. Let soak and cool for 10-15 minutes. Meanwhile, bring a large pot of salted water to a boil and in a separate skillet, melt the butter/oil/grease in a skillet over medium heat. Add the onion; salute till caramelized. Stir in the parsley, and remove from the heat. Combine onions, eggs, salt, pepper. Pour over bread mixture. Add flour and knead dough with your hands. Squish and squeeze till all combined. Dough should be slightly lumpy and sticky. However not too sticky to form into soft ball sized balls. Test one ball first. Gently drop it into the pot of boiling water. If it falls apart, add more flour to your remaining dough. Continue dropping the dough balls into the boiling water, but be careful not to crowd them. Simmer over a low-almost boil for 15 minutes. Remove with a slotted spoon and place on a plate. They should be spongy. Depending on size, slice or serve whole alongside the sweet and sour cabbage. Then eat your heart out!
|Tell us about your recipe|
|This recipe comes from my Polish/Hungarian grandma. Every Easter she would delight all of us with this wonderful dish. To this day, it is still a tradition. Sadly, she now struggles with Alzheimer’s and can no longer cook for her adoring family. Making this recipe reminds us all to be grateful to God for the happy memories she gave us.
I love this recipes versatility. It can be made in the crock pot or on the stove. It can be made with sugar alternative (i.e. Splenda), with or without the bacon and caraway. It also goes great with pork roast and gravy.