Savoy Cabbage Soup with Buckwheat Dumplings

Health score
18%
Savoy Cabbage Soup with Buckwheat Dumplings
90 min.
6
427kcal

Suggestions


Warm up your kitchen and your soul with this delightful Savoy Cabbage Soup featuring hearty buckwheat dumplings. Perfect for a cozy lunch or a comforting dinner, this dish brings together the earthy flavors of savoy cabbage and the rich, smoky essence of thick-cut bacon. The addition of Granny Smith apple adds a surprising twist, balancing the savory notes with a hint of sweetness that will keep your taste buds intrigued.

What sets this recipe apart is the unique texture of the buckwheat dumplings, which are not only gluten-free but also packed with nutrients. They soak up the flavorful chicken broth, creating a satisfying bite that complements the tender cabbage beautifully. With a preparation time of just 90 minutes, you can easily whip up this dish for family gatherings or a quiet evening at home.

As you toast the caraway and coriander seeds, your kitchen will fill with an irresistible aroma that promises a delicious meal ahead. This soup is not just a dish; it’s an experience that brings warmth and comfort to the table. So gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of this nourishing Savoy Cabbage Soup with Buckwheat Dumplings. Your taste buds will thank you!

Ingredients

  • teaspoons double-acting baking powder 
  • 1.5 pounds savoy cabbage cored thinly sliced
  • teaspoon pepper black freshly ground
  • 0.8 cup buckwheat flour 
  • teaspoons caraway seeds whole
  • 1.3 cups flour all-purpose
  • medium apples i use 2 granny smith apples 
  • teaspoons kosher salt 
  • quart chicken broth low-sodium
  • cup milk (not nonfat)
  • teaspoons dijon mustard stone-ground
  • ounces bacon thick-cut
  • tablespoons butter unsalted cooled melted
  • cups water 
  • 1.5 teaspoons coriander seeds whole
  • medium onion yellow

Equipment

  • bowl
  • frying pan
  • whisk
  • pot
  • slotted spoon
  • dutch oven
  • cutting board
  • box grater

Directions

  1. Place the caraway and coriander seeds in a small frying pan over medium heat. Toast, shaking the pan occasionally, until fragrant, about 4 minutes.
  2. Remove to a cutting board and let cool, about 2 minutes. Crush the seeds using a mallet or frying pan until broken into pieces but not pulverized; set aside.
  3. Place the bacon in a large, wide pot or Dutch oven over medium heat. Cook, stirring occasionally, until crisp and browned, about 10 to 12 minutes. Meanwhile, grate the apple on the large holes of a box grater into a medium bowl and set aside (you don’t need to peel the apple). When the bacon is ready, use a slotted spoon to transfer it to a paper-towel-lined plate; set aside. Leave the rendered fat in the pot over medium heat.
  4. Add the grated apple and any juices, onion, and crushed caraway and coriander to the pot, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the onion is softened, about 8 to 10 minutes.Stir in the mustard until evenly combined.
  5. Add the cabbage and measured salt, season with pepper, and stir to combine. Cook, stirring occasionally, until the cabbage is slightly wilted, about 5 minutes.
  6. Whisk together the flours, baking powder, salt, and pepper in a large bowl to break up any lumps. Stir in the milk and melted butter until the dough just comes together (it will be very thick).Once the soup is simmering, reduce the heat to medium low. Taste and season with salt and pepper. Drop 1 heaping tablespoon of dough at a time into the soup around the perimeter of the pot and repeat until all the dough has been used. Cover with a tightfitting lid and cook until the dumplings are fluffy and cooked through and the cabbage is tender, about 10 minutes.
  7. Serve garnish with the reserved bacon pieces.

Nutrition Facts

Calories427kcal
Protein14.61%
Fat41.33%
Carbs44.06%

Properties

Glycemic Index
60
Glycemic Load
18.06
Inflammation Score
-9
Nutrition Score
24.523478342139%

Flavonoids

Cyanidin
0.48mg
Peonidin
0.01mg
Catechin
0.39mg
Epigallocatechin
0.08mg
Epicatechin
2.74mg
Epicatechin 3-gallate
0.12mg
Epigallocatechin 3-gallate
0.06mg
Apigenin
0.78mg
Luteolin
0.24mg
Isorhamnetin
0.92mg
Kaempferol
1.06mg
Myricetin
0.1mg
Quercetin
5.87mg

Nutrients percent of daily need

Calories:427.07kcal
21.35%
Fat:20.37g
31.34%
Saturated Fat:8.03g
50.18%
Carbohydrates:48.86g
16.29%
Net Carbohydrates:41.41g
15.06%
Sugar:9.18g
10.2%
Cholesterol:36.74mg
12.25%
Sodium:1276.63mg
55.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.2g
32.41%
Vitamin K:80.93µg
77.08%
Vitamin C:38.16mg
46.26%
Manganese:0.8mg
40.13%
Folate:151.36µg
37.84%
Vitamin B1:0.48mg
32.31%
Vitamin B3:6.44mg
32.21%
Phosphorus:311.27mg
31.13%
Fiber:7.45g
29.81%
Selenium:19.63µg
28.04%
Vitamin A:1352.08IU
27.04%
Vitamin B6:0.48mg
24.15%
Magnesium:96.1mg
24.03%
Calcium:208.98mg
20.9%
Potassium:722.9mg
20.65%
Vitamin B2:0.34mg
20.15%
Iron:3.24mg
18.01%
Copper:0.33mg
16.67%
Zinc:1.82mg
12.12%
Vitamin B12:0.55µg
9.18%
Vitamin B5:0.79mg
7.88%
Vitamin D:0.65µg
4.33%
Vitamin E:0.62mg
4.12%
Source:Chow