Volga German “Kraut und Knepp”
This version uses a touch of bacon fat for depth, though butter is perfectly traditional for a vegetarian version.
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Yield | 4–6 servings |
🍴 Ingredients
- The Cabbage Base:
- 1 large Head of green cabbage, shredded
- 1 large Yellow onion, sliced into half-moons
- 4 slices Thick-cut bacon, diced (optional)
- 2 tbsp Butter
- 1 cup Chicken or vegetable broth
- Salt & heavy Black Pepper
- The “Knepp” (Dumplings):
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 1 Large egg
- ¾ cup Whole milk
- 2 tbsp Melted butter
👩🍳 Instructions
1. The Savory Foundation
- In a large, deep pot or Dutch oven, cook the bacon until crispy. Remove the bacon and keep the fat in the pan.
- Add the butter and the onion. Sauté until the onion is soft and translucent.
2. The Cabbage Braise
- Add the shredded cabbage to the pot. Season generously with salt and black pepper (Volga German food loves pepper!).
- Pour in the broth. Cover and cook over medium heat for 15–20 minutes until the cabbage is tender and has reduced in volume.
3. The Dumpling Dough
- While the cabbage braises, whisk the flour, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, and melted butter.
- Stir the wet into the dry until a thick, sticky dough forms. Do not over-mix!
4. The “Steam-Seal” Bake
- Check the cabbage. There should be about an inch of liquid at the bottom. If it’s dry, add a splash more broth.
- Drop the dough by large spoonfuls directly onto the bed of cabbage.
- The Iron Rule: Place a tight-fitting lid on the pot. Turn the heat to low and cook for 20 minutes. DO NOT LIFT THE LID.
5. The Brown-Butter Finish
- After 20 minutes, remove the lid. The dumplings should be puffed and dry to the touch.
- Serve the dumplings nestled in the cabbage. Top with the reserved crispy bacon and an extra knob of butter.
The “Kraut” Variation: If you prefer a tangier dish, use half fresh cabbage and half sauerkraut (rinsed). It adds a fermented “bite” that cuts through the buttery dumplings beautifully.