This Is Cleveland Braised Stew by Michael Symon
2 tablespoons unsalted butter
1 onion, medium cut into medium dice
1 head white cabbage, cut into medium dice
4 cups apple cider
1 cup sauerkraut
12 ounces IPA beer
1 tablespoon red pepper flakes, crushed
1 tablespoon coriander, ground
1 ham hock, smoked
1/2 rack (about 1 pound) smoked bone-in pork loin (can substitute good-quality smoked ham)
2 pounds kielbasa
3 eggs, large
3/4 cup unsweetened applesauce
1 1/2 teaspoons salt, kosher
2 cups all-purpose flour
1 bunch parsley, fresh flat-leaf, coarsely chopped
1/4 cup mustard, hot
Kosher salt and freshly ground black pepper
Make the braised pork: In a Dutch oven, melt the butter over medium-high heat. When the butter has melted, add the onion and cabbage and season with salt. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
Meanwhile, in a blender or food processor, combine the cider and sauerkraut and blend or puree until smooth. When the onions and cabbage are soft, add the sauerkraut mixture to the saucepan, along with the beer, red pepper flakes, coriander, ham hock, smoked pork loin, and sausage. Bring to a simmer, cover, and cook until the meat is tender and the flavors have permeated throughout, about 1½ hours.
Meanwhile, make the dumpling dough: In a large bowl, whisk to combine the eggs and applesauce. Add the salt and flour and mix to combine. Set aside until ready to use.
When the meat is cooked through, transfer the ham hock, pork, and sausage to a cutting board. Place the dumpling dough on a lightly dampened cutting board and cut the dough into 1-inch pieces. Drop the dumplings directly into the hot braising liquid. Cook the dumplings until they begin to float. Slice the meat and return it to the pot.
Remove the pot from the heat, stir in the parsley and mustard, season with salt and freshly ground black pepper, and serve.