Pairing cabbage with the German-esque flavors of mustard, caraway, and coriander in this soup is a natural fit. Start by browning some bacon bits, then sauté grated apple and diced onion in the bacon fat with spices. Add the mustard and cabbage and let the cabbage wilt down before adding the broth. Meanwhile whisk together the dumpling dough, then drop spoonfuls of it on top of the pot and cover to steam the dumplings until fluffy. The result is a simple meal made out of humble ingredients that still manages to look impressive, with puffy dumplings and crisp-tender cabbage.
What to buy: Buckwheat flour can be found in the baking aisle or bulk section of well-stocked grocery stores or online. If you can’t find it or don’t have it on hand, you can substitute all-purpose flour.
This dish was featured as one of our recipes to Turn Boring Winter Produce into Inspired Dishes.
For the dumplings: