German Cabbage and Dumplings Recipe

Introduction

German Cabbage and Dumplings is a comforting, traditional dish that combines tender cabbage with soft, fluffy dumplings. This hearty meal is perfect for cozy evenings and brings a taste of authentic German home cooking to your table.

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 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. If you prefer lighter dumplings, include the baking powder and baking soda.
2. Step 2: Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir until a stiff dough forms. If the dough feels too dry, add milk one tablespoon at a time until it reaches 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 each scoop to prevent sticking.
5. Step 5: Once the dumplings float to the surface, they are fully 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 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 dumplings and toss everything together to combine.
10. Step 10: Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.

Tips & Variations

• Add cooked bacon, smoked sausage, or shredded chicken for a heartier dish.
• Swap butter for olive oil and sprinkle with toasted nuts or seeds for a vegetarian twist.
• Include a pinch of caraway seeds or smoked paprika to deepen the flavor.
• Use gluten-free flour for the dumplings or substitute with gluten-free gnocchi for a gluten-free version.
• Mix in shredded carrots or extra sautéed onions for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. When reheating, warm gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to keep dumplings soft and cabbage juicy. For longer storage, freeze the cooled dish in a freezer-safe container or bag for up to 2–3 months. Thaw in the refrigerator overnight before reheating.

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, but you can prepare the dough ahead and refrigerate it for a few hours before cooking.

What can I use instead of cabbage?

You can substitute cabbage with kale or sauerkraut for a different texture and flavor.

German Cabbage and Dumplings Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

A hearty and comforting traditional German dish featuring tender cabbage cooked in buttery stock and fluffy homemade dumplings seasoned with herbs. This meal is perfect for a satisfying family dinner, combining simple ingredients into a flavorful and filling experience.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• 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, 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, mix together the flour, dried thyme or parsley, black pepper, and salt. If you want lighter dumplings, add the optional baking powder and baking soda. Create a well in the center and pour in the whisked eggs, then stir to form a stiff dough. Add milk one tablespoon at a time if the dough is too dry until the right consistency is reached.
2. Cook the Dumplings: Bring a large pot of salted water to a boil. Using a spoon dipped in hot water to prevent sticking, drop tablespoon-sized portions of dough into the boiling water. When the dumplings float to the top, they are cooked. Remove them with a slotted spoon and set aside on a plate.
3. Sauté the Onions: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion along with a pinch of salt and sauté until softened and lightly golden, about 8 to 10 minutes.
4. Cook the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and pepper to the pot. Stir well to combine. Bring the mixture to a gentle simmer, cover with a lid, and cook until the cabbage is tender, stirring occasionally.
5. Combine Dumplings and Cabbage: Gently fold the cooked dumplings into the cabbage mixture and toss to combine evenly. Adjust seasoning with more salt and black pepper if needed.
6. Serve: Garnish with fresh chopped parsley and serve the dish warm for the best flavor and comfort.

Notes

• For lighter dumplings, be sure to include the baking powder and baking soda.
• Milk is optional and only used if the dough is too dry—add sparingly to avoid a sticky dough.
• Dumplings are cooked once they float to the surface of boiling water.
• Store leftovers in airtight containers; refrigerate up to 3–4 days or freeze for 2–3 months.
• Reheat gently on the stovetop with some water or broth to keep dumplings soft.
• Variations include adding proteins like bacon or sausage, or making it vegetarian by substituting butter with olive oil.
• Try adding caraway seeds or smoked paprika for extra flavor.
• Use gluten-free flour to make the dumplings gluten-free.

Keywords: German cabbage and dumplings recipe, traditional German dish, homemade dumplings, cabbage stew, hearty German meal, comfort food