Round 2 Recipe German Dumpling Soup

• 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.
2. When it is hot, add the onion and cook until it begins to soften, 2 to 3 minutes.
3. Add the cabbage, season with salt and pepper, and cook until the cabbage begins to soften, about 3 to 4 minutes.
4. 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.
5. Add the dumpling and heat through.
6. Taste and adjust seasoning with salt and pepper.

canola oil, yellow onion, green cabbage, kosher salt, freshly ground black pepper, chicken broth, apple cider, parsley dumpling

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-german-dumpling-soup-recipe.html (may not work)