Round 2 Recipe German Dumpling Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon canola oil

1 medium yellow onion, sliced

1 head green cabbage, shredded (reserve half for Online Round 2 Recipe Cabbage and Pear Slaw)

Kosher salt, to taste

Freshly ground black pepper, to taste

1 quart chicken broth

1/2 cup apple cider, reserved from Frosty Sparkling Apple Cider

Reserved dumplings from the Parsley Dumpling


  1. In a medium pot over medium heat, add the oil. When it is hot, add the onion and cook until it begins to soften, 2 to 3 minutes. Add the cabbage, season with salt and pepper, and cook until the cabbage begins to soften, about 3 to 4 minutes. Add the chicken stock and cider, bring it to a boil, reduce to a simmer, and cook until the cabbage and onions are soft, about 8 to 10 minutes. Add the dumpling and heat through. Taste and adjust seasoning with salt and pepper.