German Cabbage and Dumplings Recipe

Introduction

German Cabbage and Dumplings is a comforting and hearty dish blending tender cabbage with soft, flavorful dumplings. It’s a traditional recipe that’s perfect for a cozy family meal any time of year.

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.
4. Step 4: Drop tablespoon-sized portions of dough into the boiling water. Dip the spoon in hot water between each scoop to prevent sticking.
5. Step 5: When the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside on a plate.
6. Step 6: 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.
7. Step 7: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir to combine.
8. Step 8: Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender.
9. Step 9: Gently fold in the dumplings. Toss everything together to combine.
10. Step 10: Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve.

Tips & Variations

• Use fresh herbs instead of dried for a brighter flavor in the dumplings.
• For a vegan version, substitute eggs with a flaxseed “egg” and use vegetable stock and vegan butter.
• Adding a splash of apple cider vinegar to the cabbage can enhance its flavor and balance the richness of the dumplings.
• If you like spicy food, sprinkle some crushed red pepper flakes into the cabbage while cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of stock or water if needed to keep the cabbage and dumplings moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dumplings or the whole dish?

Dumplings can be frozen before cooking by shaping and freezing them on a tray, then transferring to a freezer bag. Cook them directly from frozen by adding a minute or two to the boiling time. Cooked cabbage and dumplings are best kept refrigerated, as freezing may affect the texture.

What can I use instead of cabbage?

You can substitute cabbage with other hearty greens like kale or savoy cabbage. Keep in mind the cooking time might vary slightly depending on the vegetable’s thickness.

German Cabbage and Dumplings Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This classic German Cabbage and Dumplings recipe features tender, flavorful cabbage simmered with onions and butter, complemented by soft, fluffy dumplings made from a simple flour dough. The dish is comforting, hearty, and easy to prepare, perfect for a wholesome meal that highlights traditional German flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. Mix the Dry Ingredients: In a large bowl, combine the flour, dried thyme or parsley, black pepper, salt, and if preferred for lighter dumplings, the baking powder and baking soda.
2. Add Eggs: Create a well in the center of the dry mix and pour in the whisked eggs. Stir until a stiff dough forms. If the dough is too dry, add milk gradually, one tablespoon at a time, until the desired consistency is achieved.
3. Cook the Dumplings: Bring a large pot of salted water to a boil. Using a tablespoon, drop spoonfuls of the dough into the boiling water, dipping the spoon in hot water between portions to prevent sticking. When the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside.
4. Prepare the Cabbage: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and a pinch of salt, cooking until softened and lightly golden, about 8 to 10 minutes.
5. Simmer the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and pepper to the pot. Stir well to combine. Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender, approximately 15-20 minutes.
6. Combine and Serve: Gently fold the cooked dumplings into the cabbage mixture and toss carefully to combine. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.

Notes

• Baking powder and baking soda in the dumplings are optional and make them lighter and fluffier.
• Dipping the spoon in hot water between scoops prevents the dough from sticking, ensuring dumplings form easily.
• You can substitute vegetable stock with chicken stock according to preference or to keep the dish vegetarian.
• For a richer flavor, consider sautéing the cabbage slightly longer before simmering.

Keywords: German cabbage and dumplings, traditional German recipe, vegetarian dumplings, comforting cabbage dish