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German Cabbage and Dumplings Recipe

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4.3 from 40 reviews

German Cabbage and Dumplings is a comforting traditional dish featuring tender cabbage cooked with aromatic onions and butter, paired with soft, herb-infused dumplings boiled to perfection. This hearty recipe combines simple ingredients to create a filling and flavorful meal inspired by German cuisine.

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, to taste
  • 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. For lighter dumplings, add the optional baking powder and baking soda. Make 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 the dough is too dry, until it reaches the right consistency.
  2. Cook the dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of the dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking. When the dumplings float to the surface, they are cooked. Remove them with a slotted spoon and set aside on a plate.
  3. Sauté the onion: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and a pinch of salt, cooking until the onions are softened and lightly golden, around 8 to 10 minutes.
  4. Cook the cabbage: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper to the pot. Stir to combine, bring the mixture to a simmer, then cover and cook until the cabbage is tender, about 15-20 minutes.
  5. Combine and finish: Gently fold the cooked dumplings into the cabbage mixture. Toss everything together to combine well. Adjust seasoning with additional salt and pepper if needed.
  6. Serve and garnish: Transfer to serving plates and garnish with fresh chopped parsley. Serve warm and enjoy your traditional German cabbage and dumplings.

Notes

  • Optional baking powder and baking soda help make the dumplings lighter and fluffier but can be omitted for a denser texture.
  • Dipping the spoon in hot water between scoops prevents the dough from sticking and ensures nicely shaped dumplings.
  • You can use either vegetable or chicken stock depending on your preference or dietary needs.
  • Adjust seasoning at the end to taste, especially salt and pepper.
  • For a vegetarian version, ensure the stock used is vegetable-based.

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