Round 2 Recipe German Dumpling Soup (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 medium yellow onion, sliced |
1 head green cabbage, shredded (reserve half for online round 2 recipe cabbage and pear slaw) |
kosher salt, to taste |
freshly ground black pepper, to taste |
1 quart chicken broth |
1/2 cup apple cider, reserved from frosty sparkling apple cider |
reserved dumplings from the parsley dumpling |
Directions:
1. In a medium pot over medium heat, add the oil. When it is hot, add the onion and cook until it begins to soften, 2 to 3 minutes. Add the cabbage, season with salt and pepper, and cook until the cabbage begins to soften, about 3 to 4 minutes. Add the chicken stock and cider, bring it to a boil, reduce to a simmer, and cook until the cabbage and onions are soft, about 8 to 10 minutes. Add the dumpling and heat through. Taste and adjust seasoning with salt and pepper.
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