Vegan Kartoffelknödel mit Rotkraut
Kartoffelknödel mit Rotkraut is a classic Austrian comfort dish: soft, fluffy potato dumplings paired with sweet‑sour, spiced braised red cabbage. This vegan version keeps the authentic hearty texture and balanced flavour — no eggs, dairy, or lard — making it a satisfying, wholesome main or side dish perfect for cooler days.
Shared by paula
Time
65 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Potato Dumplings;
- 1kg starchy potatoes, peeled and boiled until tender
- 150g day‑old white bread rolls, diced small
- 100g plain flour,, 3 tbsp fine semolina
- 1 small onion, finely diced and lightly fried
- 2 tbsp melted vegan butter
- 1 tbsp chopped parsley
- Pinch of nutmeg, salt, and pepper
- #Braised Red Cabbage;
- ½ medium red cabbage, finely shredded
- 1 small onion, sliced
- 1 apple, peeled and diced
- 2 tbsp apple cider vinegar
- 1 tbsp sugar or maple syrup
- 1 tsp whole cloves,, 1 bay leaf
- 150ml water or vegetable stock
- Salt and pepper to taste
- 1 tbsp vegan butter
👩🍳 Instructions
- 1
Make the dumplings: Mash the warm potatoes well and let them cool slightly. Mix with bread cubes, flour, semolina, fried onion, melted butter, parsley, nutmeg, salt, and pepper. Knead gently into a firm, smooth dough. Wet your hands and shape into round, equal‑sized balls.
- 2
Cook the dumplings: Bring a large pot of lightly salted water to a gentle simmer. Carefully lower in the dumplings, cover, and cook on low heat for 20–25 minutes — do not boil vigorously. They will float when cooked through.
- 3
Make the red cabbage: Melt vegan butter in a pan, sauté onion until soft. Add cabbage, apple, vinegar, sugar, cloves, bay leaf, and liquid. Cover and simmer slowly for 25–30 minutes until tender, stirring occasionally. Remove spices, season to taste.
- 4
Serve: Lift dumplings out carefully, drain well, and arrange alongside the warm red cabbage. Garnish with fresh parsley if desired.