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
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
- 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.
- 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.
- 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.
- 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.
- 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
