Pretty much as Namelus said. A couple ounces of diced bacon saulted with 1/2 cup chopped onions. Add about 4 cups shredded red cabbage and cook together for a few minutes then add 1/2 c dry red wine, 1/2 c apple juice, 1 1/2 tsp. kosher salt, 1tsp. sugar (I used honey), 1/8 tsp nutmeg, and four cloves. My recipe calls to let it simmer for 3 hours in a dutch oven on the stove top. Check often to be sure about a fingers width of liquid remains. Add more liquid if necessary.
The dumplings can out quite dense. Never had them before so I don’t know if they were suppose to be or not. Once I added an egg to the dough mixture as the recipe called for it took a lot more flour to make it manageable and not too sticky. Namelus, maybe you can comment on that.