Bread Dumplings (Knedliky) and Cabbage (Zeli) from My Bohemian Mother-in-Law

I am turning to heavier foods right now, food that warms and comforts us and helps the outside chill feel further away. A festive winter meal that my husband, Bob, grew up with is his mother’s Bohemian Czech Bread Dumplings (Knedliky) and Cabbage (Zeli) served with a pork roast. Bob’s grandfather immigrated from Czechoslovakia in 1920 when he was 16 years old and Bob’s mother, Ann, was always very proud of her Bohemian identity. She kept her heritage alive in some of the foods she prepared (our family favorite is her peach dumplings – a summer staple) and knedliky and zeli were part of their holiday dinners.

The bread dumplings are tender and rustic looking, a perfect sponge to soak up the meat and cabbage juices. They are paired with shredded cabbage that is seasoned with caraway seeds and vinegar for an earthy, sweet tanginess. Bob’s love of caraway and vinegar flavors is firmly rooted in this meal!

These recipes are from my mother-in-law’s collection. Ann passed away almost 14 years ago and her recipe binder is something I treasure. Turning the pages filled with her handwriting evokes warm memories and the sound of her voice. Even though she is no longer here, she is still sharing with us and making it possible for her heritage to be passed on to a new generation.

This was part of the inspiration for me to begin this blog. It’s a place for me to gather our family favorites, new discoveries and my thoughts on food, a place for my voice to be heard for my sons and future generations.

Eating the knedliky and zeli with roast beef around our table and telling our sons stories about their grandmother warms my heart. It allows us to carry on family traditions and keep part of our heritage alive in a delicious manner.

Bread Dumplings (Knedliky)
From my mother-in-law, Ann Cordes
Serves 6

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup warm water
2 eggs, lightly beaten
1 tablespoon kosher salt
4 slices of dry or stale white bread, cut into small cubes (about 2 cups)

In a large mixing bowl, blend together the flour, baking powder, water, eggs and salt. Add the cubed bread and blend thoroughly (a flexible plastic scraper is helpful for mixing the dough). Using floured hands, form the dough into 2 logs about 6 inches long (the dough will be a little sticky – do the best you can and remember these are rustic dumplings).

Bring a large pot of water to a boil. Drop the logs into the rapidly boiling water (not the whistling teapot – Ann’s note!) 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. You can eat the dumplings right away, or chill overnight. The texture improves if made ahead and chilled so I recommend this method. When the dumplings are cool, wrap in plastic tightly and chill overnight.

When ready to serve, use a serrated knife to slice into 3/4 inch slices. Warm the dumplings in a steamer. I also warm by wrapping the sliced logs in foil and placing them in the same pot with the roast beef I am reheating.

Serve with cabbage (recipe follows) and a roast with lots of meat juices.

Bohemian Cabbage (Zeli)
From my mother-in-law, Ann Cordes
Serves 6-8

1 medium onion, chopped
Vegetable oil for sautéing onion (Ann used duck fat)
1 1/2 pounds green cabbage, shredded
1 cup water
1 teaspoon caraway seeds (or more to taste)
2 teaspoons sugar
1/2 cup white vinegar
Salt to taste

In a large pot, heat the oil 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.

Spoon into a serving bowl and serve with the dumplings.

Take the $5 Slow Food Challenge: Kimchi Rice with Poached Eggs

Have you heard about Slow Food USA’s $5 Challenge? It’s an opportunity to gather with your family and friends and enjoy a “slow food” meal that costs no more than $5 per person, which is the typical value of a fast food meal. Slow Food USA’s Jerusha Klemper defines “slow food” as food that is “good for the people who are eating it, good for the people who produced it, and good for the planet. And on top of all that, delicious.”

Here is the pledge I took: “On September 17, I pledge to share a fresh, healthy meal that costs less than $5 – because slow food shouldn’t have to cost more than fast food.” I couldn’t agree more and am thrilled to know more than 5,000 meals are planned! I find this very inspiring, don’t you?

As I contemplated what to serve for this fun challenge, I thought of various ingredients that can produce a hearty, inexpensive, flavorful meal. Frankly, with two teenagers devouring several meals a day, this is what I ponder on a daily basis! In general, combining simple ingredients such as quinoa, lentils, plain yogurt, pasta, eggs, rice, canned sardines, tofu, some cheeses, canned tomatoes and a host of vegetables like potatoes, carrots, garlic, greens and onions can yield delicious meals (shakshouka and pita, fried eggs with spaghetti, and linguine with tomatoes and sardines spring to mind as I’m writing). And, of course, shopping for what is in season provides fresh, cheaper produce.

For this meal, I thought of cabbage, which is cheap and utterly delicious when transformed into kimchi. Mixed with brown rice and softly poached eggs, it’s a complete meal. And do you know how much it costs per person? $2.18! This is what I spent (per person) for the cabbage, brown rice, green onions, garlic, ginger and eggs. This does not include pantry staples I already had such as soy sauce, sriracha, vegetable oil, salt, rice wine vinegar, crushed red chili peppers and sesame seeds, but there is plenty of room in the $5 per person budget to buy any needed pantry staples, add another vegetable or even splurge on dessert.

With this in mind, I will also be roasting carrots. These gorgeous carrots came in our CSA box, but at the grocery store I saw two pounds of carrots were $1.99, enough for four people.

While at the store, I was tempted by a display of Theo chocolate bars at $2.89 each so I grabbed the dark spicy chile and dark toasted coconut for dessert. (Theo produces organic, fair trade chocolates here in Seattle and gives wonderful tours of their factory.) To round out the meal, I also picked up a couple of local Honeycrisp apples at $2.99/lb. They are our favorite and are just coming into season so will be a terrific treat. And yes, I do realize that almost half the budget was spent on dessert!

The total cost per person now? $4.62. Yes!!

Eating slow food requires planning and preparation. It is not always quick, but often it is unattended (like this kimchi or a stew) and can use pantry staples so a lot of shopping is not required. Ultimately, eating slow food is rewarding, healthy, fun and tasty, especially when shared with others. I hope you are inspired to join me in this challenge!

Kimchi Rice with Poached Eggs
Serves 4-6 (depending upon how many teenagers you have eating!)

1 large head green cabbage, shredded
1 tablespoon salt
4 tablespoons sriracha
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
5 cloves garlic, minced
3 tablespoons fresh ginger, minced
1 teaspoon crushed red chili pepper (or more to taste)
2 bunches of green onions, thinly sliced
3 tablespoons sesame seeds, toasted (I use white and black)
4 cups cooked brown rice
8-12 eggs, depending upon how many you want per person
White vinegar

In a large bowl, toss the cabbage and salt together. Let sit for about an hour.

Stir together the sriracha, vinegar, soy sauce, oil, garlic, ginger and chili pepper in a small bowl. Pour over the cabbage and mix well. Let sit for at least an hour and up to 4 hours. Mix in the green onions, sesame seeds and brown rice.

To poach the eggs, bring a small pan of water to a boil and add a splash of vinegar. Crack an egg into a small dish and slip it into the boiling water. Immediately remove the pan from the heat and let sit for 6 minutes. Remove the egg from the water with a slotted spoon and set aside in a bowl of warm water until all the eggs are poached.

To serve, arrange 1-2 eggs on top of a bowl of the kimchi rice. Garnish with additional green onions, sesame seeds or crushed red chili peppers if desired.