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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.

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, 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

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