Cabbage and Dumplings
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INGREDIENTS 1-1/2 tablespoons butter or margarine
1 medium onion, chopped
1/4 cup red wine
6 cups green cabbage, cored and shredded
3 ribs celery, sliced
1 apple, pared, cored, and chopped
1-1/2 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
4 cups beef stockFOR THE DUMPLINGS
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk or buttermilk
2 tablespoons vegetable oilIn Dutch oven, sauté onions in butter over medium-high heat until soft. Add wine and stir well. Add remaining ingredients and bring to a boil. Cover and reduce heat; simmer for 20 minutes.
Meanwhile, combine the dumpling ingredients and stir well. Increase heat so vegetable mixture comes to a gentle boil. Drop dumpling batter by tablespoons into the boiling pot. Cover, reduce heat, and simmer for 15 minutes without lifting lid. Serve dumplings in bowls with vegetables and liquid.