Russian Style Sauerkraut and Dumplings

Braised cabbage with tomatoes – one of the most common side dishes of Russian cuisine. Added sauerkraut gives a wonderful flavor and taste to dish. Cabbage stew can be cooked with meat or sausage, potatoes or rice. I decided to combine my version of cabbage and frequent European (e.g. German or Czech) addition – dumplings. German Hefeklößen made ​​from yeast dough, but I used a simple batter with Russian yogurt – kefir.

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Yield: 4 servings

1/2 medium yellow onion, sliced
1 cup sauerkraut, drained
3 cups shredded cabbage
5 oz. tomato juice

Spray pan (with a lid) with cooking spray, add onion, sauté about minute, add sauerkraut and cook on medium heat about 5 minutes.

Meanwhile shred cabbage; combine cabbage and pinch of salt in a bowl, press out with your hands until become soft and juicy.

Add cabbage to pan, mix well. Add tomato juice and 1/2 cup of water. Bring to a boil, reduce heat to minimum. Cover, simmer for about 30 minutes. Bring to boil, top with dumplings.

For dumplings:
1 cup flour
salt
1 tsp. baking powder
1 egg
2/3 cup buttermilk or kefir

Mix well buttermilk or kefir with baking powder, add egg, salt and flour to make dough. Drop dough by 2-3 tablespoons (I used my Norpro Stainless Steel Scoop) on top of boiling sauerkraut mixture. Cover, reduce heat, simmer for 15-20 minutes. Do not open lid until dumplings done. Serve hot.

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1 serving (with 2 dumplings) is about 173 calories

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