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German Cabbage and Dumplings Recipe

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★★★★★

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.

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, 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

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