Sauerkraut & Dumplings - biscuits and such
quick sauerkraut topped with light and fluffy dumplings
sauerkraut, dumplings, cast iron, vegetable, southern, family recipe, north carolina, gluten free
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Sauerkraut & Dumplings

For the past few years I’ve been on a quest to understand how my family’s history is interwoven into the history of my home state, North Carolina. My family, Rosemonds and Ballengers and Caudells and Walkers (and on and on), has roots in this state that go back centuries. One of the most interesting components to exploring that for me has been the food, the food that is important to my family and the food that is important to my state.



A few years ago my Uncle Ted and Aunt Ann taught me how to make my great grandmother Flossie’s pound cake. While we were together, talking about food, my Uncle Ted told me about one of his favorite family recipes, a Caudell family favorite- sauerkraut & dumplings.



Flossie was from St Pauls, North Carolina, and her family was the blend of Scots-Irish and English that was typical of the Southern piedmont. While Ted wasn’t sure of the origins of the recipe it appears as though somewhere along the line a twist of German inspiration made its way into the family recipe book. Sauerkraut & dumplings is as straight forward as it sounds. The sauerkraut is made quickly on the stove with caraway seeds and apple cider vinegar and topped with light and fluffy dumplings. The combination is wonderful- the tangy vinegar and the salty dumpling, the crunch of the cabbage and the lightness of the dough. I understand why it’s a beloved family recipe that has been passed down through generations.



Sauerkraut & Dumplings




1 head cabbage, shredded

2 cups apple cider vinegar

1 tbsp caraway seeds

1 tsp mustard seeds

1 tsp ginger powder

1 tsp cinnamon

1 tsp cayenne pepper




1 cup buttermilk

1 egg, beaten

1 cup sifted flour

1/4 tsp baking soda

1 tsp salt


Combine half of your shredded cabbage and your vinegar in a large skillet. Simmer for 10 minutes, and stir in the remaining cabbage and the spices. Simmer over medium low, stirring frequently, for 30 minutes.


Mix your dumpling ingredients together. Spoon onto the hot sauerkraut and cover. Cook, leaving covered, for 30 minutes, long enough for the dumplings to set. Serve hot.


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  • Harold McTheny

    11.03.2018 at 10:31 Reply

    article states fennel seed yet recipe states caraway seed, which is correct?

  • WordPress

    16.03.2018 at 10:57 Reply

    Thank you, Father Richard!

  • Billy

    26.03.2018 at 13:52 Reply

    I love that you added a little bit of cinnamon to the sauerkraut – it is absolutely my favorite spice and I haven’t really seen too many people add it into their recipes. Can’t wait to try making this at home! Thank you for sharing!

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