Red cabbage and dumplings are a staple in German cuisine and are the perfect accompaniment to Sauerbraten. Both recipes presented here are simple to make and will be complete your Oktoberfest offering. I love the cabbage, hot or cold.

AIP Oktoberfest Potato Dumplings and Red Cabbage
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German Potato Dumplings
  1. 3 medium white Japanese Sweet Potatoes
  2. 1 cup cassava flour
  3. Large pot of boiling, salted water
Braised Red Cabbage
  1. 1 medium red cabbage, thinly sliced
  2. 3 Tbsp olive oil
  3. 4 Tbsp. honey
  4. 1/2 cup balsamic vinegar
  5. 2 apples, any type, peeled and chopped
  6. Sea salt
German Potato Dumplings
  1. In a 375 oven, bake the potatoes until tender. Remove the flesh from the potatoes into a bowl. Mash until smooth and then add flour gradually until a soft dough forms, not too sticky, not too dry. Using a small scoop, make balls of the potato mixture and drop into the boiling water. Simmer them until they float to the surface. Remove with a slotted spoon to a plate.
Braised Red Cabbage
  1. Sauté sliced cabbage in olive oil in a large skillet until slightly wilted, about 5 minutes.
  2. Add honey and balsamic vinegar, cover and simmer until the cabbage is completely tender, if needed, add a little water or chicken stock to keep it from sticking and burning, stir it often and add the apples during the last 5 minutes of cooking, about 30 minutes total.
  3. Season to taste with salt
Paleo on the Go Test Kitchen

AIP Oktoberfest Potato Dumplings and Red Cabbage