German Cabbage and Dumplings Recipe
Introduction
This German Cabbage and Dumplings recipe is a comforting and hearty dish perfect for cooler days. Soft, flavorful dumplings pair beautifully with tender, buttery cabbage for a satisfying meal that’s easy to make at home.
Ingredients
- 1 cup all-purpose flour
- 1 tsp dried thyme or parsley
- 3/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp baking powder (optional)
- 1/4 tsp baking soda (optional)
- 2 large eggs (beaten)
- 1-3 Tbsp milk if needed
- 4 Tbsp unsalted butter (divided)
- 1 large onion (chopped)
- 1 medium head cabbage (chopped)
- 1/4 cup vegetable or chicken stock
- 1/2 tsp garlic powder
- 1 Tbsp chopped fresh parsley
Instructions
- Step 1: In a mixing bowl, combine the flour, dried thyme or parsley, black pepper, salt, and baking powder and baking soda if using.
- Step 2: Make a well in the center and pour in the beaten eggs. Stir to form a stiff dough, adding milk a tablespoon at a time if needed to reach the right consistency.
- Step 3: Bring a large pot of salted water to a boil. Dip a spoon in hot water and scoop tablespoon-sized dumplings, then drop them into the boiling water.
- Step 4: Cook the dumplings until they float to the surface, then remove them with a slotted spoon and set aside.
- Step 5: In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened, about 8 to 10 minutes.
- Step 6: Add the remaining butter, chopped cabbage, stock, garlic powder, and season with salt and pepper. Cover and simmer until the cabbage is tender, about 15 to 20 minutes.
- Step 7: Gently toss the cooked dumplings into the cabbage mixture to combine.
- Step 8: Garnish with chopped fresh parsley and adjust seasoning with additional salt and pepper if desired.
- Step 9: Serve warm and enjoy this tasty, comforting stew!
Tips & Variations
- For extra flavor, try adding a pinch of nutmeg or caraway seeds to the cabbage while it simmers.
- Use either dried thyme or parsley depending on your preference; fresh herbs can also be added at the end for brightness.
- If you prefer gluten-free dumplings, substitute all-purpose flour with a gluten-free blend that includes xanthan gum.
- Adding a splash of apple cider vinegar to the cabbage can brighten the dish and add a subtle tang.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, stirring occasionally. Adding a splash of stock or water can help maintain moisture.
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, but you can prepare the dough in advance and refrigerate it for a few hours before cooking.
What can I use instead of cabbage?
If you prefer, you can substitute kale or savoy cabbage for a slightly different texture and flavor. Just adjust cooking time until tender.
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German Cabbage and Dumplings Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This traditional German Cabbage and Dumplings recipe features tender, flavorful cabbage simmered with aromatic onions and herbs, paired with soft, fluffy dumplings made from a simple flour and egg dough. It’s a hearty, comforting dish that highlights classic German home cooking techniques, perfect for a satisfying meal any time of year.
Ingredients
For the Dumplings:
- 1 cup all-purpose flour
- 1 tsp dried thyme or parsley
- 3/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp baking powder (optional)
- 1/4 tsp baking soda (optional)
- 2 large eggs (beaten)
- 1–3 Tbsp milk (if needed)
For the Cabbage:
- 4 Tbsp unsalted butter (divided)
- 1 large onion (chopped)
- 1 medium head cabbage (chopped)
- 1/4 cup vegetable or chicken stock
- 1/2 tsp garlic powder
- 1 Tbsp chopped fresh parsley
Instructions
- Make the dumplings dough: In a bowl, combine the all-purpose flour, dried thyme or parsley, black pepper, salt, and if using, baking powder and baking soda. Make a well in the center and add the beaten eggs. Mix thoroughly to form a stiff dough, adding 1 to 3 tablespoons of milk as needed to achieve the right consistency.
- Cook the dumplings: Bring a large pot of salted water to a boil. Using a spoon dipped in hot water, scoop tablespoon-sized portions of the dumpling dough and drop them carefully into the boiling water. Cook until the dumplings float to the surface, indicating they are done. Remove them with a slotted spoon and set aside.
- Sauté the onions: In a large skillet or pot, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 8 to 10 minutes.
- Prepare the cabbage: Add the remaining 2 tablespoons of butter to the skillet with the onions. Stir in the chopped cabbage, vegetable or chicken stock, garlic powder, and season with salt and pepper to taste. Cover the skillet and let the cabbage simmer gently until tender, about 15-20 minutes.
- Combine dumplings and cabbage: Gently fold the cooked dumplings into the cabbage mixture, tossing lightly to integrate the flavors without breaking the dumplings.
- Garnish and serve: Sprinkle the chopped fresh parsley over the dish. Adjust seasoning with additional salt and pepper if desired. Serve warm for a hearty, comforting meal.
Notes
- Using baking powder and baking soda in the dumplings is optional but can help make them lighter and fluffier.
- If the dumpling dough is too stiff, add milk tablespoon by tablespoon to reach a pliable but firm consistency.
- Vegetable stock keeps the dish vegetarian; chicken stock adds more depth for non-vegetarians.
- For added flavor, consider a pinch of nutmeg in the cabbage mixture.
- Leftovers reheat well and can be gently warmed in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Keywords: German cabbage recipe, dumplings, cabbage and dumplings, traditional German dishes, vegetarian German recipes, hearty stew
