Make one of Michael Symon’s essential holiday dishes!
SMOKED PORK WITH KIELBASA, CABBAGE & APPLE DUMPLINGS
2 tablespoons unsalted butter
1 medium onion (medium diced)
1 head white cabbage (medium diced)
1 quart apple cider
1 IPA Beer (12 ounces)
1 tablespoon chili flakes
1 tablespoon ground coriander
1 cup sauerkraut (pureed)
1 ham hock
1/2 rack smoked, bone-in, pork loin (substitute with ham)
2 pounds garlic sausage or kielbasa
1 bunch parsley (roughly chopped or torn)
4 tablespoons hot mustard
kosher salt and freshly ground black pepper (to taste)
3 large eggs
3/4 cup unsweetened applesauce
2 cups flour
1 1/2 teaspoon salt
Place a Dutch oven over medium-high heat. Add the butter and allow to melt. Add the onion and cabbage and season with Kosher salt. Cook until wilted, about 5-7 minutes.
Meanwhile, in a blender, add the cider and sauerkraut. Puree until smooth. To the pot, add the sauerkraut puree, beer, chili flakes, coriander, ham hock, smoked pork loin and sausage. Simmer for 1 1/2-2 hours until meat is cooked through and tender.
Meanwhile make the dumpling mixture and set aside.
After 1 1/2-2 hours, remove the ham hock, pork and sausage to a cutting board. Place the dumpling dough on a cutting board and cut the dumplings into the soup using a pastry cutter. Allow to cook until they begin to float. Slice all of the meat and return to the pot with the dumplings. Add the parsley and mustard and season with Kosher salt and freshly ground black pepper. Serve.
For the Dumplings: in a large bowl add the eggs and applesauce and whisk together. Season with Kosher salt, add the flour and mix to combine. Allow to rest until ready to use.
– Dampen the cutting board and the pastry cutter when making the dumplings, to prevent sticking.
– Serve with a cold beer!