Cabbage Patch Stew with Cheese Dumplings
rec.food.recipes/Luckytrim/2002

1 lb. ground beef
1 1/2 cup coarsely chopped cabbage
1/2 cup sliced celery
2 medium onions, thinly sliced
1 cup water
2 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
15 oz can kidney beans, drained
16 oz can stewed tomatoes, undrained
1 recipe Cheese Dumplings (recipe follows)

Cook ground beef in Dutch oven, stirring occasionally, until brown; drain. Stir in cabbage, celery and onions. Cook stirring occasionally, until vegetables are light brown. Stir in remaining ingredients. Heat to boiling; reduce heat.

While beef mixture is simmering, prepare Cheese Dumplings (see recipe). Drop dumpling dough by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Cheese Dumplings

These fluffy dumplings with crusty tops are excellent with chicken stew and may be adapted for beef stew by substituting rosemary and thyme for chervil and omitting the cheese

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon chervil
1/3 cup cheddar cheese, grated
1 egg, beaten
3 tablespoons butter, melted
2/3 cup milk

Stir flour, salt, baking powder and chervil together. Stir in cheese.

Mix egg, butter and milk together and stir into flour mixture to make a moist, stiff batter.

Using 2 teaspoons, drop dumplings over bubbling stew. Cover and cook for 15 minutes, keeping stew at a slow boil. Cook, uncovered, for 5 minutes longer.