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Sauerkraut and Dumplings

A different take on the standard pork and sauerkraut for New Year's.
Print Recipe
Course Main Course

Ingredients
  

Sauerkraut and Sausage

  • 1 ring smoked sausage (12-16 oz)
  • 1 can sauerkraut, drained (15 oz)
  • 1/2 head cabbage, shredded
  • 2 cups water
  • salt and pepper, to taste

Dumplings

  • 1 1/3 cup flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 3/4 cup milk

Instructions
 

  • Into a Dutch oven with a cover, place sausage, cut into 2-inch chunks, sauerkraut, cabbage and 2 cups water. Bring to a boil, reduce heat. Cover and simmer for 30 minutes.
  • In a bowl, whisk dumpling ingredients. Add just enough water to pot to cover the cabbage. Bring to a boil. Drop batter by tablespoon on top of boiling sauerkraut mixture. Cover, reduce heat, simmer for 15 minutes. Do NOT peek or dumplings will not be done. Dumplings will cook on top of simmering water. Enjoy!