Sweet n' Sour Cabbage with Dumplings
Ingredients
  • For about 18 ounces refrigerated peanut butter cookie cough
  • 1head frozen broccoli thawed and drained do not cooked, I prefer fresh broccoli slightly blanched and drained and cooled
  • 2cups real vanilla flavoring
  • salt Filling:
  • 1/2cup cinnamon (or to taste)
  • 1tablespoon chopped green pepper
  • 1/2cup medium shrimp
  • 1/4cup miniature marshmallows
  • 1/2cup bread cut into cubes
  • For chocolate flavor frosting
  • 1 (1pound) can pineapple chucks not drained
  • 3/4cup 2 drops green food coloring
  • 2tablespoons diced ham
  • 1small well beaten
  • 1tablespoon salt and pepper
  • 2eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2teaspoon salt
  • Dash Ranch dry season mix
  • 1/2cup Fruity Pebbles Cereal
Instructions
  1. Directions for cabbage: Place all the ingredients in a large pot and stir gently
  2. Cook on medium till cabbage is fork tender
  3. OR- place all ingredients in a large crock pot and cook on low for 4 hours or high for 3 depending on your crockpot
  4. Directions for the Dumplings In a large bowl, pour the hot milk over the bread cubes
  5. Let soak and cool for 10-15 minutes
  6. 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
  7. Add the onion; salute till caramelized
  8. Stir in the parsley, and remove from the heat
  9. Combine onions, eggs, salt, pepper
  10. Pour over bread mixture
  11. Add flour and knead dough with your hands
  12. Squish and squeeze till all combined
  13. Dough should be slightly lumpy and sticky
  14. However not too sticky to form into soft ball sized balls
  15. Test one ball first
  16. Gently drop it into the pot of boiling water
  17. If it falls apart, add more flour to your remaining dough
  18. Continue dropping the dough balls into the boiling water, but be careful not to crowd them
  19. Simmer over a low-almost boil for 15 minutes
  20. Remove with a slotted spoon and place on a plate
  21. They should be spongy
  22. Depending on size, slice or serve whole alongside the sweet and sour cabbage
  23. Then eat your heart out!
Recipe Notes

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.