Kielbasa with dumplings in a Bohemian Blend mustard sauce.

Servings: 8

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

4 oz unsalted butter

2 oz olive oil

3 lbs white cabbage, julienne

1 lb spanish onion, juilenne

2 TAB sweet paprika

2 oz flour, all purpose

12-14 oz chicken stock

2 lbs Kielbasa, slice on the bias, bite size pieces

12 oz Old Brooklyn Mustards, Bohemian Blend

8 oz sour cream

salt

Dumpling ingredients

3 cups flour, all purpose

2 whole eggs

1 cup milk

salt

Method

In a dutch oven or medium stock pot melt butter with olive oil over medium low heat. Add to the pot the white cabbage and onions. Season with salt. Continue to cook until the cabbage and onion release their liquids. Going for translucent onions, not caramelized.

Once the cabbage and onions are soft, add the sweet paprika and sprinkle in flour a little at a time. This will help slightly thick the sauce. Mix together well. cook out the flour for 2-3 minutes, then add to the pot the chicken stock.

Continue to reduce the liquids until slightly thick. Then add the kielbasa and Bohemian Blend mustard. Mix together and continue cooking for 2-3 minutes. Lastly add the sour cream to finish thickening the sauce. Taste and and salt & pepper.

Dumpling 3:2:1 method

Bring to the boil salted water to poach the dumplings.

In a large bowl, add the flour and make a well in the center. Add to the flour the two eggs. Whisk the eggs into the flour with a fork. Add salt to season. Lastly, incorporate the milk. The dough consistency will be moist and tacky compared to a pasta dough. You can let the dough rest a couple of minutes.

Prep a cheese grater using the large opening side. Wet that side of the grater with water. Hold the grater above the boiling water. Take a handful of dough and push the dough throw the large holes of the grater into the water. Repeat process until all of the dough is finished. Continue to poach the dumplings 3-4 minutes. After this time, remove the dumplings with a slotted spoon or a mesh skimmer and mix into the Kielbasa and Bohemian Blend mustard sauce.

Dumplings can be poached ahead of time. You can refreshed in hot water or add directly into the pot.