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1
Place the caraway and coriander seeds in a small frying pan over medium heat.
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2
Toast, shaking the pan occasionally, until fragrant, about 4 minutes.
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3
Remove to a cutting board and let cool, about 2 minutes.
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4
Crush the seeds using a mallet or frying pan until broken into pieces but not pulverized; set aside.
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5
Place the bacon in a large, wide pot or Dutch oven over medium heat.
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6
Cook, stirring occasionally, until crisp and browned, about 10 to 12 minutes.
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7
Meanwhile, grate the apple on the large holes of a box grater into a medium bowl and set aside (you dont need to peel the apple).
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8
When the bacon is ready, use a slotted spoon to transfer it to a paper-towel-lined plate; set aside.
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9
Leave the rendered fat in the pot over medium heat.
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10
Add the grated apple and any juices, onion, and crushed caraway and coriander to the pot, season with salt and pepper, and stir to combine.
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11
Cook, stirring occasionally, until the onion is softened, about 8 to 10 minutes.
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12
Stir in the mustard until evenly combined.
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13
Add the cabbage and measured salt, season with pepper, and stir to combine.
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14
Cook, stirring occasionally, until the cabbage is slightly wilted, about 5 minutes.
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15
Add the chicken broth and water, increase the heat to high, and bring to a simmer.
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16
While the soup comes to a simmer, make the dumplings: Whisk together the flours, baking powder, salt, and pepper in a large bowl to break up any lumps.
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17
Stir in the milk and melted butter until the dough just comes together (it will be very thick).
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18
Once the soup is simmering, reduce the heat to medium low.
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19
Taste and season with salt and pepper.
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20
Drop 1 heaping tablespoon of dough at a time into the soup around the perimeter of the pot and repeat until all the dough has been used.
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21
Cover with a tightfitting lid and cook until the dumplings are fluffy and cooked through and the cabbage is tender, about 10 minutes.
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22
Serve garnish with the reserved bacon pieces.
