German Cabbage with Dumplings
If you love traditional German comfort food, you’ll fall head over heels for this German Cabbage with Dumplings recipe. It’s a simple yet satisfying dish featuring tender cabbage cooked with buttery onions and savory seasonings, served alongside soft, pillowy dumplings. Perfect for a cozy family dinner or when you’re craving something hearty and homemade.
Ingredients
For the Cabbage:
- 1 medium head of green cabbage, chopped
- 2 tbsp butter or bacon fat
- 1 large onion, chopped
- 1/2 tsp caraway seeds (optional, for authentic flavor)
- Salt and black pepper, to taste
- 1 cup vegetable or chicken broth
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 2 tbsp butter, melted
Instructions
- Cook the cabbage:
In a large pot or deep skillet, melt butter (or bacon fat) over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
Stir in the chopped cabbage and season with salt, pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally, until the cabbage starts to soften and lightly caramelize. - Add broth and simmer:
Pour in the broth, cover, and reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally, until the cabbage is tender and flavorful. - Prepare the dumpling batter:
In a medium bowl, whisk together flour, salt, eggs, milk, and melted butter until you have a thick, sticky dough. It should be soft but not runny — add a tablespoon more milk or flour as needed to adjust the texture. - Cook the dumplings:
Bring a large pot of salted water to a gentle boil.
Using a spoon, drop small portions (about a tablespoon each) of dough into the water. Cook for 5–7 minutes, or until dumplings float to the surface and are firm to the touch. Remove with a slotted spoon and drain well. - Combine and serve:
Gently fold the cooked dumplings into the warm cabbage mixture. Taste and adjust seasoning if needed. - Serve hot:
Enjoy as a main dish or alongside roasted meats, sausage, or gravy for a traditional German-style meal.
💡 Pro Tips
- Add bacon: Fry chopped bacon with the onions for a smoky, rich flavor.
- Texture matters: Dumpling dough should be sticky but hold its shape — don’t overmix or they’ll become dense.
- Short on time? Use store-bought spaetzle instead of dumplings for a quicker version.
- Make-ahead: Cook dumplings and cabbage separately, then combine and reheat before serving.
- Garnish idea: Sprinkle with fresh parsley or a pat of butter before serving for extra richness.
