Ingredients:

Dumplings:
2 C all-purpose flour
1½ t baking powder
½ C warm water
2 eggs, lightly beaten
1 T kosher salt
4 slices of dry or stale white bread, cut into small cubes (about 2 cups)

 

Cabbage:
1 medium onion, chopped
vegetable broth for sautéing onion
1½ pounds green cabbage, shredded
1 C water
1 t caraway seeds (or more to taste)
2 t sugar
½ C white vinegar
Vegan gravy (see recipe under sauces)

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Directions:

In a large mixing bowl, blend together the flour, baking powder, water, eggs and salt. Add the cubed bread and blend thoroughly. Using floured hands, form the dough into 2 logs about 6 inches long.

Bring a large pot of water to a boil. Drop the logs into the rapidly boiling water and boil for 20 minutes. Use a slotted spoon to gently turn the dumplings over a few times so they cook evenly.

Remove the dumplings with a slotted spoon to a plate. When the dumplings are cool, wrap in plastic tightly and chill overnight. 

In a large pot, heat a few splashes of vegetable broth and add the onion. Saute onion over medium heat until soft and beginning to brown. Add the cabbage, water, caraway seeds, sugar and vinegar. Simmer and stir for about 20 minutes, adding some salt and tasting along the way. 
 

Meanwhile, use a serrated knife to slice refrigerated dumplings into 3/4 inch slices. 

 

Warm the dumplings in a steamer. Serve with cabbage and vegan gravy.