German Cabbage and Dumplings Recipe

Introduction

German Cabbage and Dumplings is a comforting, hearty dish that combines tender cabbage with soft, flavorful dumplings. It’s a simple yet satisfying meal perfect for cozy dinners or family gatherings.

Ingredients

• 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)
• 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)

Instructions

1. Step 1: In a large bowl, combine the flour, thyme or parsley, black pepper, and salt. If you prefer lighter dumplings, mix in the optional baking powder and baking soda.
2. Step 2: Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir until a stiff dough forms. If the dough feels too dry, add milk one tablespoon at a time until it reaches the right consistency.
3. Step 3: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water, dipping the spoon in hot water between each scoop to prevent sticking.
4. Step 4: Once the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside on a plate.
5. Step 5: In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and a pinch of salt, cooking until softened and lightly golden, about 8–10 minutes.
6. Step 6: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir to combine.
7. Step 7: Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender.
8. Step 8: Once the cabbage is cooked, gently fold in the dumplings. Toss everything together to combine.
9. Step 9: Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve.

Tips & Variations

• For extra flavor, sauté the cabbage with a smoky bacon or pancetta before adding stock.
• Use fresh herbs instead of dried for a brighter taste.
• Try adding a splash of apple cider vinegar to the cabbage for a touch of acidity.
• Make the dumplings dairy-free by substituting milk with vegetable broth or a plant-based milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of stock or water to prevent drying out. This dish is best enjoyed fresh but keeps well when reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dumplings?

Yes, you can freeze cooked dumplings on a baking sheet first, then transfer to a freezer bag. Thaw in the refrigerator before reheating gently in broth or steamed.

What can I substitute for cabbage?

If you don’t have cabbage, kale or savoy cabbage make good alternatives. Adjust cooking time as needed since different greens vary in tenderness.

German Cabbage and Dumplings Recipe

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★★★★★

4.4 from 106 reviews

A comforting and traditional German dish featuring tender cabbage simmered with flavorful onions and butter, paired with soft, herb-infused dumplings made from scratch. This homestyle recipe combines simple ingredients to create a hearty, satisfying meal perfect for any occasion.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

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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)

Instructions

1. Prepare the Dumpling Dough: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. If you prefer lighter dumplings, add the optional baking powder and baking soda. Make a well in the center and pour in the whisked eggs. Stir until a stiff dough forms; add milk, one tablespoon at a time, if the dough feels too dry, to reach the right consistency.
2. Cook the Dumplings: Bring a large pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking. Once the dumplings float to the surface, use a slotted spoon to remove them and set aside on a plate.
3. Sauté the Onions: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and lightly golden, about 8 to 10 minutes.
4. Cook the Cabbage: Add the remaining 2 tablespoons of butter to the pot along with the chopped cabbage, stock, garlic powder, salt, and pepper. Stir well to combine. Bring the mixture to a gentle simmer, cover with a lid, and cook until the cabbage is tender, approximately 15 to 20 minutes.
5. Combine and Finish: Once the cabbage is cooked, gently fold in the cooked dumplings. Toss everything together carefully to mix. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.

Notes

• For lighter dumplings, adding baking powder and baking soda helps with a fluffier texture.
• Use fresh herbs like parsley for garnish to add color and freshness.
• Dumplings can be made ahead and refrigerated before cooking.
• Vegetable stock can be used for a vegetarian variant.
• This recipe pairs well with German sausages or as a vegetarian main course.

Keywords: German cabbage, dumplings, traditional German recipe, cabbage stew, herb dumplings, vegetarian German food