Savoy Cabbage Stew with Rye Bread Dumplings
- Vegetable recipes
- Low fat
- Peanut free
- Vegetarian
Ingredients
- 2 tbsp (30 mL) vegetable oil or butter
- 2 onions, chopped
- 1/2 tsp (2 mL) caraway seeds
- 1 stalk celery, thinly sliced
- 1 cup (250 mL) thinly sliced mushrooms
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) dried marjoram or dried thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 carrots, cut into chunks
- 1 large parsnip, cut into chunks
- 1 white turnip, cut into eighths
- Half Savoy cabbage (about 1-1/2 lb/750 g)
- 3/4 cups (175 mL) sour cream
- 2 tbsp (30 mL) all-purpose flour
- <strong>Dark Rye Bread Dumplings</strong>:
- 1/2 cup (125 mL) hot milk
- 2 cups (500 mL) diced crustless dark rye bread
- 1 egg, beaten
- 1/3 cup (75 mL) all-purpose flour
- 3 tbsp (45 mL) minced fresh parsley
- 1/4 tsp (1 mL) each salt and black pepper
- Pinch nutmeg
- 1 tbsp (15 mL) butter or vegetable oil
Preparation
Dark Rye Bread Dumplings: Pour milk over bread and mix well; let cool. Using fork, mix in egg, then flour, parsley, salt, pepper and nutmeg to make soft dough.
Into large saucepan of boiling salted water, drop dough by 1 tbsp/15 mL; cover and simmer until no longer doughy in centre, about 15 minutes. With slotted spoon, transfer to plate; let drain. Pour cooking liquid through fine sieve; reserve 2-1/2 cups/625 mL liquid.
Meanwhile, in Dutch oven, heat oil over moderate heat. Add onions and caraway seeds; fry, stirring often, until onions are light golden. Add celery and mushrooms; fry, stirring, until soft.
Stir in paprika, marjoram, salt and pepper; fry for about 30 seconds, then add reserved dumpling cooking liquid, carrots, parsnip and turnip. Bring to boil. Reduce heat and simmer, covered, for 5 minutes.
Cut cabbage into 4 to 6 wedges, keeping stem intact. Add wedges to stew, snuggling into liquid; cover and simmer until cabbage is tender, 20 to 30 minutes.
Meanwhile, in nonstick skillet over medium-high heat, melt butter; add dumplings and fry, turning a few times, until light golden.
Whisk sour cream with flour; stir into liquid in pot and bring to simmer. Simmer for 3 minutes. Top with dumplings.
Makes 4 to 6 servings.
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