Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe

Introduction

Cabbage and dumplings is a classic German comfort food that brings warmth and heartiness to your table. This dish combines tender sautéed cabbage with soft, steamed dumplings for a satisfying meal that’s perfect any time of year.

Ingredients

• 1 medium green cabbage, chopped (about 6 cups)
• 1 yellow onion, chopped
• 2 tablespoons butter or olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon caraway seeds (optional)
• ½ cup vegetable broth or water
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 large egg
• ½ cup milk (plus more if needed)
• 1 tablespoon butter (for finishing)
• Optional: chopped parsley or chives for garnish

Instructions

1. Step 1: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.
2. Step 2: Add the chopped cabbage, salt, pepper, and caraway seeds (if using) to the skillet. Cook for 10 to 12 minutes, stirring occasionally to soften the cabbage.
3. Step 3: Pour in the vegetable broth or water, cover the skillet, and let the mixture simmer gently for 10 minutes until the cabbage is tender.
4. Step 4: Meanwhile, prepare the dumpling dough. In a bowl, whisk together the flour and salt. Add the egg and milk and stir until a soft dough forms. Add additional milk as needed to reach a drop-able consistency.
5. Step 5: Drop spoonfuls of the dumpling dough onto the simmering cabbage mixture. Cover tightly and steam the dumplings for 10 to 12 minutes until they are cooked through and fluffy.
6. Step 6: Remove the lid and gently stir in 1 tablespoon of butter to finish the dish. Serve hot, garnished with chopped parsley or chives if desired.

Tips & Variations

• Use crisp, fresh cabbage for the best texture and flavor.
• Avoid lifting the lid while the dumplings are steaming to ensure they cook evenly.
• For richer flavor, substitute vegetable broth for water and add a pinch of nutmeg or paprika to the cabbage.
• Garnish with fresh herbs like parsley or chives to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the dish feels dry to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, green cabbage works best for its mild flavor and texture, but you can also try savoy or napa cabbage for a slightly different taste and softer leaves.

Can I make the dumpling dough ahead of time?

It’s best to make and cook the dumplings fresh to maintain their light texture, but you can prepare the dough in advance and keep it covered in the fridge for a few hours if needed.

Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

Cabbage and Dumplings is a hearty and comforting German dish that combines tender sautéed cabbage with soft, steamed dumplings. This traditional meal is easy to prepare and brings warmth to your table, making it a perfect family-friendly comfort food.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

For the cabbage:

• 1 medium green cabbage, chopped (about 6 cups)
• 1 yellow onion, chopped
• 2 tablespoons butter or olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon caraway seeds (optional)
• ½ cup vegetable broth or water

For the dumplings:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 large egg
• ½ cup milk (plus more if needed)
• 1 tablespoon butter (for finishing)
• Optional: chopped parsley or chives for garnish

Instructions

1. Sauté Cabbage: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the chopped cabbage, salt, pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally, then add the vegetable broth and cover the pan. Let it simmer for another 10 minutes until the cabbage is tender.
2. Make Dumpling Dough: While the cabbage simmers, whisk together the flour and salt in a bowl. Add the egg and milk, stirring until a soft dough forms. Add more milk if the dough is too dry to drop by spoonfuls.
3. Cook Dumplings: Drop spoonfuls of the dough directly into the simmering cabbage mixture. Cover the pan tightly and steam the dumplings for 10–12 minutes, allowing them to cook through and puff up.
4. Finish & Serve: Gently stir in 1 tablespoon of butter into the cabbage and dumplings mixture for richness. Serve hot, garnished with chopped parsley or chives if desired.

Notes

• Use crisp, fresh cabbage for the best texture and flavor.
• Do not lift the lid while the dumplings are steaming to ensure they cook properly.
• For richer flavor, use vegetable broth instead of water.
• Optional: Add a pinch of nutmeg or paprika to the cabbage for additional warmth and spice.

Keywords: Cabbage and Dumplings, German Comfort Food, Sautéed Cabbage, Steamed Dumplings, Traditional German Recipe