Volga German Cabbage and Dumplings (Kraut und Knepp) is a masterpiece of rustic comfort. The secret to this dish lies in the contrast between the tangy, bacon-infused cabbage and the light, fluffy dumplings that are steamed to perfection right on top of the vegetables.
Ingredients
- The Base: 1 head of cabbage, 1 onion, and 6 slices of bacon.
- The Liquid: 2 cups chicken broth and 1 tbsp apple cider vinegar.
- Dumpling Dough: 2 cups flour, 2 tsp baking powder, 1 egg, and 3/4 cup milk.
- Seasoning: Salt, pepper, and 1 tsp sugar.
Detailed Instructions
1. Prepare the Savory Braise
Sauté diced bacon and onions in a large Dutch oven. Add the shredded cabbage, broth, and vinegar. Cover and simmer for 15 minutes to create a flavorful, moist base for the dumplings to rest upon.
2. Mix the Knepp Dough
Whisk together your dry ingredients, then gently fold in the milk, egg, and melted butter. Avoid over-mixing the batter; a few lumps are necessary to ensure the dumplings remain pillowy and light rather than dense and rubbery.
3. The 20-Minute Seal Protocol
Drop spoonfuls of dough onto the cabbage. Seal the lid tightly and simmer on low for exactly 20 minutes. Do not lift the lid during this time. The trapped steam is the only heat source that cooks the dumplings; losing that steam will cause them to collapse and become gummy.