Volga German Cabbage and Dumplings Recipe
A traditional Volga German recipe featuring tender cabbage cooked with butter and stock, combined with soft, flavorful dumplings seasoned with thyme and black pepper. A comforting dish that brings hearty flavors and simple ingredients together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Volga German
Ingredients
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, room temperature and whisked
- 1 to 3 tablespoons milk, if needed
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
- 1 tablespoon roughly chopped fresh parsley, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Dumpling Dough: In a large bowl, combine the flour, thyme, black pepper, salt, and if using, baking powder and baking soda for lighter dumplings. Make a well in the center and pour in whisked eggs. Mix to form a stiff dough; add milk one tablespoon at a time if the dough feels too dry.
- Cook the Dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water, dipping the spoon in hot water before each drop to prevent sticking. When dumplings float to the surface, they are cooked through. Remove and set aside on a plate.
- Sauté Onions: In a large pot, melt 2 tablespoons of butter and sauté the chopped onion with salt until they are softened and lightly golden, about 8 to 10 minutes.
- Cook the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and pepper to the pot. Stir to combine, bring to a simmer, cover with a lid, and cook until the cabbage is tender and cooked through.
- Combine Dumplings and Cabbage: Once the cabbage is cooked, gently add the cooked dumplings to the pot and toss carefully to combine. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle with chopped fresh parsley and serve warm for a hearty, comforting dish.
Notes
- Optional baking powder and baking soda help make the dumplings lighter and fluffier.
- Use vegetable or chicken stock depending on dietary preferences or flavor profile.
- Dip your spoon in hot water before portioning dumplings to prevent sticking.
- Adjust seasoning to taste, especially salt and pepper, at the end of cooking.
- If desired, fresh herbs other than parsley, like chives or dill, may be used for garnish.
