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Easy vegan recipe for delicious and healthy Austrian (German) braised red cabbage with apples and potato dumplings. For every day and Xmas.

Red Cabbage with Apples and Potato Dumplings [Vegan]

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Ingredients You Need for Red Cabbage with Apples and Potato Dumplings [Vegan]

For the Red Cabbage:
  • 1 smaller red cabbage (approx. 1 kg)
  • 2 apples
  • 5 tablespoons vinegar (preferably apple cider vinegar or red wine vinegar or mixed)
  • 1/2 teaspoon salt
  • some freshly ground black pepper
  • 125 ml of juice (apple juice, orange juice or grape juice. It is not necessary, but grape juice for adults can also be used here, namely red wine)
  • 125 ml vegetable stock (or water mixed with vegetable stock powder)
  • 1 large bay leaf
  • 1 cinnamon stick
  • 5 cloves
  • some oil (e.g. rapeseed oil)
  • 1 large red onion
  • 1 teaspoon sugar (or other sweetener)

Potato Dumplings:

  • 1 kg floury (!) potatoes
  • 1.76 oz (50 g) all-purpose flour
  • 7.05 oz (200 g) potato starch (potato flour)
  • 1.76 oz (50 g) vegan butter (soft, room temperature)
  • some freshly grated nutmeg
  • 1 teaspoon salt + 3 tablespoons of salt for the cooking water (yes, it is salted generously)

How to Prepare Red Cabbage with Apples and Potato Dumplings [Vegan]

For the Red Cabbage:
  1. Remove the outer leaves from the red cabbage. Then cut into halves, then halve the halves again and cut off the stalk.
  2. Now cut the red cabbage as finely as possible. I use my food processor for this step. Here, the bigger slicing blade is enough to cut it as fine as desired.
  3. Cut the apples into small pieces or grate them with the food processor: Simply change the attachment and grate them to the red cabbage.
  4. Now add vinegar, salt, pepper, juice, and vegetable stock and knead well with your hands. The whole thing can be processed immediately and tastes very good even then. But it will be very, very good if you let everything stand overnight.
  5. The next day, cut the onion into small cubes.
  6. Heat some oil in a large pan, add diced onions and fry until translucent.
  7. Next, add the sugar and let it caramelize a little.
  8. Now the red cabbage is added along with all the liquid. Also, the bay leaf, the cinnamon stick, and cloves. The cloves can be put in a tea infuser. Or taken out after cooking. Or just leave them inside - they are boiled out, and it's not so bad to bite on them (that's how I do it). Alternatively, you can place them into a peeled onion and cook it too.
  9. Cover with a lid and simmer on a low flame for about an hour.
  10. Check now and then to see if more liquid is needed. If so, just add a dash of water.
  11. At the end of the cooking time, when the red cabbage is nice and soft, remove the bay leaf and the cinnamon stick, as well as any cloves if you see some by accident.
  12. Season to taste with salt and pepper.

Potato dumplings

  1. Put the potatoes in cold water and bring to boil. Cold water is necessary so that the potatoes can cook evenly from the outside in. If you cook them in hot water from the very beginning, the edge becomes a kind of insulation layer and the heat can barely penetrate the inside of the potato.
  2. You can check if the potatoes are done by poking a small kitchen knife or fork into one of the potatoes. The knife/fork should come out easily.
  3. Peel the potatoes. It’s easier by putting them into cold water for a moment, directly after cooking.
  4. Press the peeled potatoes through a potato ricer while they are warm. I use this potato ricer here, which has given me a lot of pleasure for years. I highly recommend this one!
  5. Mix with all other ingredients (flour, potato starch, vegan butter, nutmeg and 1 tsp salt) and knead until you have a smooth dough. If it still feels too sticky, add a little more potato starch. If the dough is too firm, you can make up for it with a little soft vegan butter.
  6. Let the mass cool down (in the refrigerator), this will make it easier to shape. So that you get dumplings of the same size, shape the mixture into a roll and cut it into equally sized pieces. Halve the dough = two parts, then halve each part again = 4 parts. Halve each of these parts again (= 8 parts) and then halve again. Et voilà, you have 16 parts of the same size.
  7. Form dumplings with slightly damp hands and make sure that they are as smooth as possible and have no cracks. By the way, they get a little bigger from cooking.
  8. Salt the cooking water generously (approx. 3 tablespoons in 3 liters of water) and bring to boil. Then switch to a low flame so that the water only simmers. This is important: so that the dumplings do not disintegrate, the water should be just before the boiling point and should never boil anymore.
  9. Slowly slide the dumplings into the water and let them steep for about 20 minutes until they have risen to the surface. Nudge the dumplings bit by bit in the water so that they don't stick to the bottom or to each other.

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