German Cabbage and Dumplings Recipe

Introduction

German Cabbage and Dumplings is a comforting traditional dish that combines tender cabbage with soft, flavorful dumplings. This simple yet hearty meal is perfect for cozy dinners and showcases the rustic flavors of German home cooking.

Ingredients

• 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
• 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 want lighter dumplings, add the baking powder and baking soda. Create a well in the center and pour in the whisked eggs.
2. Step 2: Stir the mixture until a stiff dough forms. If the dough is too dry, add milk one tablespoon at a time until it reaches a spoonable consistency.
3. Step 3: Bring a pot of salted water to a boil. Using a spoon dipped in hot water to prevent sticking, drop tablespoon-sized portions of the dough into the boiling water.
4. Step 4: When the dumplings float to the surface, they are cooked through. Remove with a slotted spoon and set aside on a plate.
5. Step 5: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion with a pinch of salt and cook until softened and lightly golden, about 8 to 10 minutes.
6. Step 6: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir to combine, then cover and simmer until the cabbage is tender.
7. Step 7: Gently fold the cooked dumplings into the cabbage mixture, tossing carefully to combine. Garnish with fresh parsley before serving.

Tips & Variations

• For a lighter texture, be sure to include the baking powder and baking soda in the dumpling dough.
• You can substitute fresh parsley for thyme depending on your flavor preference.
• Use chicken stock for a richer flavor or vegetable stock for a vegetarian version.
• Serve with a dollop of sour cream for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the dumplings from becoming too soft. Adding a splash of stock or water can help maintain moisture during 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 dumplings fresh for the best texture, but you can prepare the dough ahead and store it in the fridge for a few hours before cooking.

What if I don’t have fresh parsley for garnish?

You can omit the garnish or substitute with dried parsley or fresh chives for a different but pleasant flavor.

German Cabbage and Dumplings Recipe

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4.5 from 142 reviews

A comforting traditional German dish featuring tender cabbage cooked with onions and butter, combined with soft homemade dumplings seasoned with thyme and black pepper. This hearty recipe is perfect for a warming meal that brings classic flavors to your table.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side 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, combine the flour, dried thyme or parsley, black pepper, and salt. If you want lighter dumplings, mix in the optional baking powder and baking soda. Create a well in the center of the dry ingredients.
2. Add Eggs and Form Dough: Pour the whisked eggs into the well and stir the mixture until it forms a stiff dough. If the dough feels too dry, add milk one tablespoon at a time until the dough reaches a workable consistency.
3. Cook the Dumplings: Bring a pot of salted water to a boil. Using a tablespoon, drop portions of the dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking. When dumplings float to the surface, they are cooked. Remove them with a slotted spoon and set aside on a plate.
4. Cook the Onion: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion with a pinch of salt and cook until softened and lightly golden, about 8 to 10 minutes.
5. Add and Cook the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and pepper. Stir to combine, then bring to a simmer. Cover with a lid and cook until the cabbage is tender.
6. Combine Dumplings with Cabbage: Once the cabbage is fully cooked, gently fold in the cooked dumplings. Toss everything together carefully to combine flavors without breaking the dumplings.
7. Garnish and Serve: Sprinkle fresh chopped parsley over the dish before serving for a burst of color and freshness.

Notes

• Use room temperature eggs to ensure better dough consistency.
• Adding baking powder and baking soda makes lighter, fluffier dumplings but can be omitted for a denser texture.
• Dipping the spoon in hot water helps prevent the dough from sticking while forming dumplings.
• Vegetable or chicken stock adds extra flavor to the cabbage; vegetable stock keeps the dish vegetarian.
• Adjust seasoning to taste, especially salt and pepper, depending on preference.
• This dish is best served immediately to enjoy the dumplings’ soft texture.

Keywords: German cabbage recipe, dumplings, traditional German side, cabbage and dumplings, homemade dumplings, hearty German food