Vegetarian cobbler recipe

Yes good thinking Mapleleaf - probably a scone mixture would work better because for dumplings to rise and cook you need more fluid.
And put grated cheese on top of scones.

I do like dumplings, but the recipe I vaguely remember definitely had savoury scones as the topping. I don't recall the apple, but I'm sure it could go in and would add a sweet touch. Mmn, I'm going to experiment! ?

PS Just looked up Tesco who had Aunt Bessie's dumplings but no longer available, and Tesco's own are currently unavailable

It sounds lovely. What a blast from the past Michael Barry!

Willing to try, Fennel, thanks but I hope dumplings can be bought ready prepared. I have to cut down on effort!

I can imagine what it was like. I've cooked red cabbage with spices quite often, until one time I put too much spice in and it was horrible.
The basic recipe is chopped onion and apple stewed in oil until soft. Then add chopped red cabbage and some veg stock (from a cube) plus a little tomato paste. And a handful of raisins. You can add the spices with the onions eg just mixed spice powder, but only a little.
Simmer until cabbage starts to go soft.
Next I suppose put veg etc in greased pyrex dish, arrange your dumplings on top and bake in med oven until they're risen and cooked.
Don't blame me if it doesn't work!
I'll have to try it, sounds nice.

Thank you, BradfordLass72, I'll take a look at that site. I have googled Michael Barry recipes online, but that particular recipe didn't come up. I've got one of his books, but the recipe isn't in there. Not to worry, if I don't find it, I can have fun experimenting or try some of the different recipes other cooks give. I just remember that one of the vegetables in it was red cabbage and the spices I recall were mixed spice and, I think, ginger. The cobbler topping was a scone mixture, sprinkled with cheese on top.

There's a website where you can put in a request and they will try to find elusive recipes for you.

Uncle Phaedrus at: www.hungrybrowser.com

More fun experimenting yourself though and Michael Barry's books are freely available; just look for ones published about that time.

Oh dear, it would seem no one remembers this recipe. Never mind, I'll make something up! ?