Winter Veggies and Dumplings


This quick and easy dish has everything. Lots of winter veggies, meat protein of choice, apples, and savory dumplings baked right on top. We picked up the recipe from family friends last labor day, and my Czech mother-in-law swears by it too, though I’m not really sure what to call it, Oktoberfest Lasagna maybe? We’ve made it several times and it is a totally last-minute rush-dinner god send. Plus it’s a fast prep dish and makes for really good leftovers.  This one’s awesome!

For this dish you will need a medium sized pot with a lid that you can put in your oven.  Anything will do, Dutch oven, ceramic crock, a glass casserole dish with steep sides and a lid. If you have a large dutch oven it will work great, too. You can double up on ingredients and layer if you want to cook for more folks.


½ lb to 1 lb ground beef, lamb, pork or turkey
1 cup onion (coarsely chopped) Winter bunching onions will work great for this, just use the white end of the onions and save the greens for a salad.
3 large carrots or equivalent (chopped into ¼ inch rounds)
1 large apple (halved, seeded and stemmed, and sliced)
1 large turnip, radish or a mix of both (quartered and thinly sliced)
1 1/2 cup sauerkraut
3/4 cup chicken or vegetable stock
1 Tablespoon Olive oil
Salt to taste

1 cup flour (any will do, try a wheat to white blend)
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon butter
½ cup milk

Preheat oven to 375

Over medium heat on the stove heat olive oil in a pan, add onions and cook for 5 minutes. Add carrots, ground beef and salt, mixing until incorporated and cook until browned, about another 6-8 minutes. Remove from heat.
With a spatula scrape all of the contents of pan into the bottom of your crock or dutch oven. Next add the apples and turnips in layers so that they cover the meat mixture. Add the sauerkraut and spread so that is covers the apple/turnip layer. Cover and place in oven for 15 minutes.

While this is starting to bake you make the Dumpling batter. In a medium bowl mix all dry ingredients together. With a knife and fork cut in butter until crumbly, stir in milk to make soft dough.

Remove pot from oven, pour broth over the sauerkraut layer, and then drop large spoonfuls of batter over the dish to cover, you should be able to make about 12 roughly shaped dumpling. Put the lid back on a return to oven. Bake for 15-25 more minutes. Winter bake is done when a colorful broth is bubbling up along the edges and a toothpick poked into the dumplings comes out clean.  Serves 4 plentifully (or 2 with divine leftovers.)

Note: Add chopped green onions or parsley to the dumpling batter if you’ve got it. That’s a veggie punch!

| December 1st, 2012 | Posted in meat dishes, Parsley Root, Recipes, Roots |

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