German Cabbage and Dumplings Recipe

Introduction

German cabbage and dumplings is a comforting, hearty dish combining tender cabbage with soft, flavorful dumplings. This simple recipe brings traditional German flavors to your table, perfect for a cozy meal any time of year.

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)

Instructions

1. Step 1: In a large bowl, combine the flour, thyme or parsley, black pepper, and salt. If you want lighter dumplings, add the optional baking powder and baking soda.
2. Step 2: Make a well in the center of the dry ingredients and pour in the whisked eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time if the dough is too dry.
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 scoops to prevent sticking.
4. Step 4: Once dumplings float to the surface, 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 to 10 minutes.
6. Step 6: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir to combine.
7. Step 7: Bring to a simmer, cover with a lid, and cook until the cabbage is tender.
8. Step 8: Gently fold in the dumplings, toss to combine, adjust seasoning if needed, garnish with fresh parsley, and serve.

Tips & Variations

• Use dried thyme or parsley according to your preference for a subtle herb flavor in the dumplings.
• For extra richness, substitute some butter in the cabbage with bacon fat or add crisped bacon pieces.
• Serve with mustard or a dollop of sour cream to enhance the dish.
• To lighten the dumplings, make sure to include the baking powder and baking soda and avoid over-mixing the dough.

Storage

Store leftover cabbage and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of stock or water to keep the dumplings moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to cook dumplings fresh, as they may become dense if stored raw. However, cooked dumplings can be refrigerated and gently reheated with the cabbage.

What can I use instead of cabbage?

You can substitute savoy or green cabbage with napa cabbage or even kale for a different texture, though traditional flavor varies slightly.

German Cabbage and Dumplings Recipe

---

★★★★★

4.4 from 76 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This traditional German Cabbage and Dumplings recipe features tender cabbage cooked with onions and buttery stock, paired with soft, herb-infused dumplings boiled to perfection. A comforting, rustic dish that combines simple ingredients into a hearty meal, perfect for cozy dinners.

---

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. Prepare the Dumpling Dough: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. If you want lighter dumplings, add the optional baking powder and baking soda. Create a well in the center and pour in the whisked eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time if dough is too dry, until the right consistency is achieved.
2. Cook the Dumplings: Bring a pot of salted water to a boil. Using a spoon dipped in hot water to prevent sticking, drop tablespoon-sized portions of dough into the boiling water. When the dumplings float to the surface, they are cooked through. Remove with a slotted spoon and set aside on a plate.
3. Sauté the Onions: In a large pot, melt 2 tablespoons of butter over medium heat. Add the roughly chopped onion and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the onion is softened and lightly golden.
4. Cook the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and freshly cracked black pepper to the pot with the onions. Stir to combine. Bring to a simmer, cover with a lid, and cook until the cabbage is tender, about 15–20 minutes.
5. Combine and Serve: Gently fold the cooked dumplings into the cabbage mixture, tossing lightly to combine. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve warm.

Notes

• You can substitute dried thyme with dried parsley or fresh herbs for varied flavors.
• Adding baking powder and baking soda is optional but helps create lighter, fluffier dumplings.
• Use vegetable stock for a vegetarian version and chicken stock for a richer taste.
• To keep dumplings from sticking, always dip your spoon in hot water before scooping the dough.
• This dish pairs well with a side of hearty rye bread or a light salad for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Keywords: German cabbage dumplings, traditional German recipe, cabbage and dumplings, hearty cabbage dish, boiled dumplings, cabbage stew