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GERMAN CABBAGE AND DUMPLINGS

Description A hearty traditional German dish combining tender cabbage with fluffy homemade dumplings. This comforting meal features a delicate balance of flavors with buttery cabbage and herb-infused dumplings that make for a satisfying family dinner.  
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main-course
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dumplings:
  • 1 cup all-purpose flour
  • 1 teaspoon dried thyme or parsley
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder optional
  • 1/4 teaspoon baking soda optional
  • 2 large eggs whisked and at room temperature
  • 1-3 tablespoons milk as needed
For the Cabbage:
  • 4 tablespoons unsalted butter divided
  • 1 large onion roughly chopped
  • 1 medium cabbage chopped into large chunks
  • 1/4 cup vegetable or chicken stock
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly cracked black pepper to taste
  • 1 tablespoon fresh parsley roughly chopped (for garnish)

Method
 

  1. Prepare the Dumpling Batter
  2. In a large bowl, combine the flour, thyme (or parsley), black pepper, and salt. If you prefer lighter dumplings, incorporate the optional baking powder and baking soda as well. Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir everything together until a stiff dough forms. If the mixture seems too dry, add milk one tablespoon at a time until you achieve the right consistency - not too sticky but cohesive enough to hold its shape.
  3. Cook the Dumplings
  4. Bring a large pot of salted water to a rolling boil. Using a tablespoon, scoop portions of the dumpling dough and carefully drop them into the boiling water. To prevent the dough from sticking to the spoon, dip your spoon in hot water between each scoop. Allow the dumplings to cook undisturbed until they float to the surface, which indicates they're fully cooked - this typically takes 3-5 minutes. Remove them with a slotted spoon and set aside on a plate while you prepare the cabbage.
  5. Sauté the Onions
  6. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion along with a pinch of salt and cook until the onions become soft and develop a light golden color, approximately 8-10 minutes. Stir occasionally to prevent burning and ensure even cooking.
  7. Cook the Cabbage
  8. Add the remaining 2 tablespoons of butter to the pot with the onions, followed by the chopped cabbage, stock, garlic powder, salt, and pepper. Stir everything thoroughly to combine, ensuring the cabbage is evenly coated with the butter and seasonings. Bring the mixture to a simmer, then cover with a lid and allow it to cook until the cabbage becomes tender but still retains some texture, about 15-20 minutes.
  9. Combine and Serve
  10. Once the cabbage is cooked to your liking, gently fold in the cooked dumplings, being careful not to break them. Toss everything together to combine and allow the dumplings to absorb some of the flavorful cabbage liquid. Taste and adjust the seasoning with additional salt and pepper if needed. Transfer to a serving dish, garnish with freshly chopped parsley, and serve hot.

Notes

  • This dish is traditionally served in Germany during the colder months. For an authentic experience, consider adding a touch of caraway seeds to the cabbage for a traditional German flavor. The dish pairs wonderfully with kielbasa or bratwurst for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth to prevent drying out.