Description
This comforting European-style dish features soft, fluffy bread dumplings served in a rich, creamy cabbage and bacon sauce. The dumplings soak up the savory broth, while crispy bacon and tender cabbage add depth and texture. It’s hearty, rustic, and perfect for cold days.
Ingredients
For the Bread Dumplings
- 4 cups stale bread (cubed)
- 1 cup warm milk
- 2 eggs
- ½ cup onion (finely chopped)
- 2 tbsp butter
- 2 tbsp parsley (chopped)
- ½ tsp salt
- ¼ tsp black pepper
For the Cabbage & Bacon Sauce
- 4 slices bacon (chopped)
- 1 small cabbage (shredded)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups chicken or vegetable broth
- ½ cup heavy cream
- 1 tsp caraway seeds (optional, traditional)
- Salt & pepper to taste
Instructions
1. Prepare dumpling mixture
- Place bread cubes in a bowl and pour warm milk over them.
- Let soak for 5–10 minutes.
2. Cook aromatics
- Sauté onions in butter until soft. Add to soaked bread.
3. Mix dumplings
- Add eggs, parsley, salt, and pepper. Mix until combined.
- Form into medium-sized balls.
4. Cook dumplings
- Bring a pot of salted water to a gentle simmer.
- Add dumplings and cook for 15–20 minutes until firm and cooked through.
5. Make cabbage & bacon base
- In a pan, cook bacon until crispy. Remove and set aside.
- In the same pan, sauté onion and garlic in bacon fat.
6. Add cabbage
- Stir in shredded cabbage and cook until softened.
7. Create sauce
- Add broth, cream, caraway seeds, salt, and pepper.
- Simmer for 10–15 minutes until slightly thickened.
8. Combine & serve
- Return bacon to the pan.
- Serve dumplings over the cabbage mixture and spoon sauce on top.
- Garnish with parsley.
Servings
- Serves: 4–5 people
Tips
- Use day-old bread—fresh bread can make dumplings too soft.
- Don’t boil dumplings aggressively; keep water at a gentle simmer.
- Add a splash of vinegar for a slight tang (traditional touch).
- For extra richness, add a bit of grated cheese to dumplings.
Notes
- Dumplings should be soft but hold their shape—adjust bread/milk ratio if needed.
- Cabbage cooks down a lot, so don’t worry if it seems like too much at first.
- This dish is even better the next day as flavors deepen.
Nutritional Info (Approx per serving)
- Calories: 400–500
- Protein: 12–18g
- Carbs: 35–45g
- Fat: 20–28g
(Varies depending on cream and bacon amounts)
Benefits
- Contains fiber-rich cabbage
- Great way to use leftover bread
- High satiety—keeps you full longer
- Comforting, warming mea Budget-friendly and simple ingredients
Q&A
Q: Can I make dumplings ahead of time?
Yes—prepare and refrigerate for up to a day before cooking.
Q: Can I make this vegetarian?
Absolutely—skip bacon and use butter or oil with vegetable broth.
Q: Why are my dumplings falling apart?
Mixture may be too wet—add more bread or a bit of flour.
Q: Can I freeze dumplings?
Yes—freeze cooked dumplings and reheat by steaming.
Q: What can I serve with this?
It’s a complete meal, but pairs well with a light salad.