German Cabbage and Dumplings is a hearty, comforting dish that combines tender cabbage with soft, pillowy dumplings in a rich, savory base. Often cooked with butter, onions, and sometimes smoky sausage or bacon, this traditional recipe delivers deep, homey flavors with simple ingredients. It’s an easy, budget-friendly meal that’s perfect for cozy dinners and brings a taste of classic European comfort food to the table.
Ingredients
- For the Dumplings:
- 1 cup all-purpose flour
- 1 tsp dried thyme or parsley
- 3/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp baking powder optional, for extra fluffiness
- 1/4 tsp baking soda optional
- 2 large eggs whisked, room temperature
- 1 –3 tbsp milk as needed for consistency
- For the Cabbage:
- 4 tbsp unsalted butter divided
- 1 large onion roughly chopped
- 1 medium green cabbage chopped into large 1-inch chunks
- 1/4 cup vegetable or chicken stock
- 1/2 tsp garlic powder
- Kosher salt and freshly cracked black pepper to taste
- 1 tbsp fresh parsley garnish
Instructions
-
Prepare the Dumpling Dough
-
In a medium bowl, whisk together the flour, thyme, pepper, and salt (and leavening agents if using). Create a well in the center and add the whisked eggs. Stir until a stiff dough forms. If it’s too crumbly, add milk one tablespoon at a time until the dough holds together.
-
Boil the Dumplings
-
Bring a large pot of salted water to a gentle boil. Using two spoons (or a small cookie scoop), drop tablespoon-sized portions of dough into the water. Tip: Dip the spoons in the hot water first to prevent sticking. Cook until they float to the surface, then remove with a slotted spoon and set aside.
-
Sauté the Onions and Cabbage
-
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and a pinch of salt. Cook for 8–10 minutes until golden brown.
-
Simmer
-
Add the remaining 2 tablespoons of butter and the cabbage chunks. Stir in the stock, garlic powder, salt, and pepper. Cover with a lid and simmer for 10–12 minutes, or until the cabbage is tender but not mushy.
-
Combine and Serve
-
Gently fold the cooked dumplings into the cabbage mixture. Toss to coat them in the butter and juices. Taste and adjust seasonings. Garnish with fresh parsley and serve warm.
