German Cabbage and Dumplings Recipe

Introduction

German Cabbage and Dumplings is a comforting, hearty dish that brings together tender cabbage and fluffy dumplings in a flavorful butter sauce. This traditional recipe is simple to prepare and perfect for an easy weeknight meal that warms the soul.

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. For lighter dumplings, add the optional baking powder and baking soda and mix well.
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 until you reach 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, dipping the spoon in hot water between scoops to prevent sticking.
5. Step 5: When the dumplings float to the surface, they are 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 chopped 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 cooked dumplings, tossing everything together to combine.
10. Step 10: Adjust seasoning with salt and pepper as needed, garnish with fresh parsley, and serve warm.

Tips & Variations

• Try adding a pinch of nutmeg to the dumpling dough for a subtle warm spice flavor.
• For a richer taste, use chicken stock instead of vegetable stock.
• If you want a vegetarian option, substitute the stock with vegetable broth and use olive oil instead of butter.
• Add cooked bacon or sausage for a meatier version of this classic dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave until heated through, adding a splash of stock or water to 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 the dumplings fresh for the lightest texture, but you can prepare the dough ahead and refrigerate it for a few hours before cooking.

What if my dumplings fall apart in the water?

Dumplings can fall apart if the dough is too wet or not well mixed. Ensure a stiff dough and avoid overcrowding the boiling water when cooking them.

German Cabbage and Dumplings Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

A comforting traditional German recipe featuring tender cabbage cooked with onions and aromatic spices, served alongside soft, fluffy homemade dumplings. This dish offers a delightful harmony of flavors and textures, perfect as a hearty vegetarian meal or side dish.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 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. Prepare Dry Ingredients for Dumplings: In a large bowl, combine the all-purpose flour, dried thyme (or parsley), black pepper, and salt. For lighter dumplings, you may add baking powder and baking soda as optional ingredients.
2. Add Wet Ingredients: Create a well in the center of the dry mixture and pour in the whisked eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time if the dough feels too dry, until the desired consistency is achieved.
3. Cook the Dumplings: Bring a large pot of salted water to a rolling boil. Using a tablespoon, drop portions of the dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking. Once the dumplings float to the surface, they are cooked through. Use a slotted spoon to remove them and set aside on a plate.
4. Sauté Onions: In a large pot, melt 2 tablespoons of butter over medium heat. Add the roughly chopped onion and a pinch of salt, cooking until the onion softens and turns lightly golden, about 8 to 10 minutes.
5. Cook the Cabbage: Add the remaining 2 tablespoons of butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and black pepper to the pot with onions. Stir well to combine, then bring the mixture to a simmer. Cover with a lid and cook until the cabbage is tender, approximately 15 to 20 minutes.
6. Combine Dumplings and Cabbage: When the cabbage is tender, gently fold in the cooked dumplings. Toss everything carefully to combine.
7. Final Seasoning and Garnish: Taste and adjust seasoning with additional salt and freshly cracked black pepper if needed. Garnish with roughly chopped fresh parsley and serve warm.

Notes

• You can substitute the dried thyme with parsley if preferred, or even a combination of both for varied flavor.
• The baking powder and baking soda in the dumplings are optional but help create lighter, fluffier dumplings.
• If you desire a vegetarian dish, ensure the stock used is vegetable-based rather than chicken stock.
• To prevent dumplings from sticking into the boiling water, always wet your spoon before scooping the dough.
• The dish is best served fresh but can be refrigerated for up to 2 days and gently reheated on the stovetop.

Keywords: German cabbage recipe, dumplings, traditional German food, vegetable side dish, hearty vegetarian meal, cabbage and dumplings