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This recipe for Smoked Sausage and Cabbage with Dumplings is perfect comfort food. I can eat this anytime. Add some cornbread muffins and you have a meal. You can cut this recipe in half and it keeps well in the fridge for several days.

1 small head cabbage, chopped or 1/2 of a large head of cabbage
4 to 5 carrots, scraped and cut into bite-sized pieces
1 small onion, peeled and chopped
4 cups chicken broth
4 tablespoons butter
4 cups water
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds
1 teaspoon dried basil
1 bay leaf
1 (12 ounce) package smoked sausage, cut in pieces
Combine cabbage, carrots, onion, chicken broth, butter, water, black pepper,caraway seeds, basil and bay leaf in a large soup pot. Bring to a boil, cover, turn down to simmer and let cook until cabbage has cooked down and carrots are tender. Add smoked sausage, let cook about five minutes before adding dumplings.


Recipe for Dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 teaspoons shortening (I use Crisco)
1/4 teaspoon salt
1 cup milk

Mix together and either pinch off pieces or drop by spoonfuls into gently boiling cabbage recipe above. I add several dumplings at a time removing the cover and replacing it on the pot after each addition.

Makes about 10 to 12 servings. Enjoy!

Note: I have not tried freezing this recipe.

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  1. Looks great going to have to try this weekend.

  2. Sounds delish! will make this weekend. BTW I have froze chicken dumplings before
    and the dumplings disintegrated when I thawed and warmed again.

  3. This looks so good! How long do I simmer the dumplings so they are cooked? Mine have turned out heavy in the past and these look so light and fluffy.

  4. How did you know I have a partial head of cabbage and a package of smoked sausage in the fridge to use up? This is dinner tonight!

  5. Will have to try this version. My family makes this with sauerkraut which sounds a little intense, but is very good if you like sauerkraut.

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