Cabbage and Arugula Cottage Dumpling Soup

INGREDIENTS:
Cabbage, 1 large
Arugula, 5 oz package
Onion, 1 large or two small, minced
Garlic, 5-6 cloves, minced
Parsley, finely chopped
Water, 6-8 cups
Flour, 1.5 cups
Baking Soda, 1/2 t
Egg, 1
Cottage Cheese
Salt and Pepper

METHOD:
Start with a head of cabbage, finely chopped.

Add chopped cabbage to a large pot with several tablespoons of olive oil over medium high heat. Begin to brown, stirring occasionally.

Add a good pinch of salt and fresh cracked pepper, minced onions and garlic and continue sautéing for several more minutes. Chop and add arugula. Once translucent and soft, add 6-8 cups of water or enough water to comfortably cover veggies. Bring soup to a gentle simmer/low boil. Add cherry tomatoes, boil for a few minutes until tomatoes begin to burst, 10-15 mins. 

Meanwhile, in a separate bowl, mix 1.5 cups of flour with a pinch of baking soda, one egg, and about 1/4 cup of cottage cheese. You want a consistency that is thick but not dry for the cottage dumplings. The consistency should be somewhere between a batter and a dough. Add more flour, or a splash of water, as needed.

Once your dumpling batter is well mixed, drop small rustic spoonfuls of the dough over the pot of gently boiling soup. Let boil on top of soup surface until the dough is cooked and firmed up. Gently stir and cook a few more minutes. Serve topped with another small scoop of cottage cheese. And a pinch of fresh parsley. Plus, more salt and pepper, to taste.