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German Cabbage and Dumplings Recipe

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★★★★★

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.

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

  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

Find it online: https://dailysimplerecipe.com/german-cabbage-and-dumplings-recipe/