Description
This hearty German Cabbage and Dumplings recipe combines tender cabbage cooked with aromatic onions and savory seasonings, paired with soft, fluffy dumplings made from scratch. A comforting, traditional dish perfect for a cozy meal, boasting well-balanced flavors and satisfying textures.
Ingredients
Scale
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
- 4 tablespoons unsalted butter, divided
Vegetables and Seasoning
- 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
- Prepare the Dumpling Dough: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. If you prefer lighter dumplings, mix in the optional baking powder and baking soda. Create a well in the center of the dry ingredients.
- 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 suitable for dropping into boiling water.
- Cook the Dumplings: Bring a pot of salted water to a rolling boil. Using a tablespoon, drop portions of the dough into the boiling water, dipping the spoon into hot water between scoops to prevent sticking. When the dumplings float to the surface, they are cooked through. Remove them carefully with a slotted spoon and set aside on a plate.
- Cook the Onion: In a large pot, melt 2 tablespoons of butter over medium heat. Add the roughly chopped onion along with a pinch of salt. Cook the onion until it is softened and lightly golden, about 8 to 10 minutes, stirring occasionally to prevent burning.
- Add and Cook the Cabbage: To the softened onion, add the remaining 2 tablespoons of butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and freshly cracked pepper. Stir well to combine. Cover with a lid and bring the mixture to a gentle simmer. Cook until the cabbage is tender, about 15-20 minutes, stirring occasionally.
- Combine Dumplings with Cabbage: Once the cabbage is fully cooked and tender, gently fold in the cooked dumplings, being careful not to break them. Toss everything together delicately so the dumplings absorb some of the cabbage flavors.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving to add color and a fresh herbaceous note. Serve warm as a satisfying main or side dish.
Notes
- For lighter dumplings, include baking powder and baking soda in the dough.
- Adjust milk quantity in dough carefully to avoid too sticky or too dry texture.
- Dipping the spoon in hot water before scooping dumplings prevents sticking and eases portioning.
- Use vegetable or chicken stock based on dietary preference or availability.
- Garnish with fresh parsley just before serving to maintain its bright flavor and appearance.
- This dish pairs well with hearty sausages or pork for a full German-inspired meal.
