Ingredients:

  • 1 medium head (2 lbs / 900g) green cabbage, shredded
  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 1 tsp (2g) caraway seeds
  • 1 cup (240ml) low-sodium vegetable broth
  • 1 tbsp (15ml) apple cider vinegar
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 1 large (50g) egg
  • ¾ cup (180ml) low-fat milk
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Heat the butter or olive oil in a large heavy-bottomed pot over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and pale gold. Stir in the caraway seeds during the last minute of sautéing.
  2. Add the shredded cabbage to the pot, stirring to coat in the butter. Pour in the broth and apple cider vinegar. Cover the pot and simmer on medium-low for 15-20 minutes until cabbage is tender.
  3. While cabbage simmers, whisk together flour, baking powder, and salt in a bowl. Stir in the egg, milk, and melted butter until just combined.
  4. Gently drop rounded tablespoons of the dumpling batter onto the simmering cabbage. Cover tightly and steam for 10-12 minutes without lifting the lid until dumplings are springy to the touch.