Description
This hearty German Cabbage and Dumplings recipe combines tender sautéed cabbage, pillowy dumplings, and classic seasonings into one comforting, budget-friendly dish. A nostalgic staple in Central European cuisine, it’s perfect for cozy dinners and quick family meals.
Ingredients
Scale
For the cabbage:
- 1 medium green cabbage, chopped (about 6 cups)
- 1 yellow onion, chopped
- 2 tablespoons butter or olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon caraway seeds (optional)
- ½ cup vegetable broth or water
For the dumplings:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (plus more if needed)
- 1 tablespoon butter (for finishing)
- Optional: chopped parsley or chives for garnish
Instructions
- Sauté Cabbage: In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Add chopped cabbage, salt, black pepper, and caraway seeds if using. Cook the mixture for 10–12 minutes, stirring occasionally to soften the cabbage. Pour in vegetable broth or water, cover the pan, and simmer for 10 minutes to allow flavors to meld and cabbage to become tender.
- Make Dumpling Dough: In a mixing bowl, whisk together all-purpose flour and salt. Add the egg and milk, stirring until a soft dough forms. Add additional milk if the dough is too stiff, ensuring a pliable consistency for dropping onto the cabbage mixture.
- Cook Dumplings: Using a spoon, drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover the pan tightly and steam the dumplings for 10–12 minutes until they are cooked through and fluffy.
- Finish & Serve: Carefully stir in 1 tablespoon of butter into the hot cabbage and dumplings for extra richness. Serve the dish hot, garnished with chopped parsley or chives if desired for a touch of freshness and color.
Notes
- Use crisp, fresh cabbage for best results.
- Do not lift the lid while dumplings steam to ensure proper cooking.
- For richer flavor, use vegetable broth instead of water.
- Optional: Add a pinch of nutmeg or paprika to the cabbage for depth of flavor.