Name: German Cabbage and Dumplings Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
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, to taste; Freshly cracked black pepper, to taste; 1 tablespoon fresh parsley, roughly chopped (for garnish)

Jump to Recipe

If you’re craving a comfort meal that wraps you in warmth and nostalgia, nothing beats a hearty bowl of German Cabbage and Dumplings. This classic dish brings together tender, buttery cabbage and soft, herb-kissed dumplings in a simple yet deeply satisfying way. Each bite bursts with rustic flavors and textures that make it an instant favorite, perfect for cozy dinners or sharing with loved ones. Whether you’re new to German cuisine or looking to add a timeless recipe to your rotation, this German Cabbage and Dumplings will quickly become a go-to dish that you’ll want to make again and again.

German Cabbage and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

The magic of German Cabbage and Dumplings lies in its simplicity—each ingredient plays an essential role in creating a harmonious balance of taste, texture, and color. From the fragrant herbs in the dumplings to the rich butter that softens the cabbage, every element is carefully chosen.

All-purpose flour: The base for the dumplings, providing structure and fluffiness.
Dried thyme or parsley: Adds a subtle herby aroma to the dumplings.
Black pepper: Lends a gentle heat and depth of flavor.
Salt: Enhances all the other flavors beautifully.
Baking powder and baking soda (optional): Help create lighter, fluffier dumplings if desired.
Eggs: Bind the dumpling dough and add richness.
Milk: Used sparingly to adjust the dumpling dough consistency.
Unsalted butter: Divided for sautéeing onions and cabbage, infusing the dish with comforting richness.
Onion: Provides sweetness and depth when cooked until golden.
Cabbage: The star vegetable that becomes succulent and tender through simmering.
Vegetable or chicken stock: Adds savory notes that uplift the cabbage.
Garlic powder: A subtle hint of warmth and savoriness.
Fresh parsley: For garnish, adding a burst of fresh color and brightness.

How to Make German Cabbage and Dumplings

Step 1: Preparing the Dumplings

Start by combining the dry ingredients in a large bowl: flour, dried thyme or parsley, black pepper, and salt. If you like your dumplings light and fluffy, mix in the optional baking powder and baking soda now. Create a cozy little well in the center of your dry mixture and pour in the whisked eggs. Stir everything together until you form a stiff dough. If it feels too dry or crumbly, just add milk, one tablespoon at a time, until it reaches a slightly sticky but manageable consistency. This dough is your dumpling magic.

Step 2: Cooking the Dumplings

Bring a large pot of salted water to a gentle boil. Using a spoon dipped in hot water to prevent sticking, drop spoonfuls of dough right into the bubbling water. Be patient as they cook—once they float to the surface, that’s your signal they’re perfectly cooked. Remove them carefully with a slotted spoon and set aside on a warm plate, ready for the next step.

Step 3: Sautéing Onions and Cabbage

In a large pot or deep skillet, melt half the butter over medium heat. Add the chopped onion with a pinch of salt and cook slowly until the onions soften and turn a lovely golden hue, about 8 to 10 minutes. This slow caramelization is key to unlocking rich, sweet flavors.

Step 4: Simmering the Cabbage

Now, add the remaining butter, chopped cabbage, garlic powder, salt, pepper, and the stock to your pot. Give everything a good stir to combine the flavors. Bring it to a gentle simmer, then cover and let it cook until the cabbage is tender and infused with the buttery, savory goodness—this usually takes about 15 to 20 minutes. Be sure to stir occasionally to keep everything perfectly coated.

Step 5: Combining Dumplings and Cabbage

Gently fold the cooked dumplings into the warm cabbage mixture, being careful not to break them apart. Toss everything together to marry the flavors. Taste and adjust seasoning if needed—sometimes just a pinch more salt or pepper brings it all home. Finally, sprinkle fresh chopped parsley over the top for a burst of color and herbaceous freshness.

How to Serve German Cabbage and Dumplings

Garnishes

While the fresh parsley garnish offers a lovely pop of green and bright flavor, you can also consider a light dusting of smoked paprika or a drizzle of good-quality melted butter to elevate the dish even further. A little extra butter makes the cabbage silky and indulgent. So simple, yet incredibly satisfying.

Side Dishes

German Cabbage and Dumplings is a hearty standalone dish, but if you’d like to complement it, think of tangy sauerkraut, crispy fried sausages, or even a fresh green salad with a sharp vinaigrette. These sides add layers of texture and flavor without overpowering the star of the show.

Creative Ways to Present

Try serving your German Cabbage and Dumplings in rustic individual bowls for a cozy family meal, or plate it on a large serving dish for sharing. For a fun twist, you can spoon it over mashed potatoes or alongside roasted meats to incorporate more textures and flavors into your meal presentation.

Make Ahead and Storage

Storing Leftovers

Leftover German Cabbage and Dumplings keeps beautifully in an airtight container in the refrigerator for up to three days. As the flavors meld, the dish often tastes even better the next day, making it a perfect option for quick lunches or dinners.

Freezing

If you want to enjoy this comfort dish in the future, freeze portions in airtight containers or heavy-duty freezer bags. For best texture, freeze the cabbage and dumplings separately. This helps preserve the integrity of the dumplings so they don’t become mushy when thawed.

Reheating

Reheat gently on the stove over low heat with a splash of stock or water to prevent sticking and dryness. Stir occasionally until warmed through. Avoid microwaving too aggressively to maintain the delicate texture of the dumplings.

FAQs

Can I use fresh herbs instead of dried in the dumplings?

Absolutely! Fresh thyme or parsley can add a vibrant, lively flavor to the dumplings. Use about three times the amount of fresh herbs as dried to maintain the right balance.

What type of cabbage works best for this recipe?

Green cabbage is traditional and works wonderfully here, providing a mild sweetness and tender texture. Savoy cabbage is also a great option if you prefer a slightly crisper bite and more textured leaves.

Can I make the dumplings gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Keep in mind the texture might be slightly different, but still delicious.

How can I make the dumplings fluffier?

Adding the optional baking powder and baking soda helps lighten the dumplings. Also, avoid over-mixing the dough and be gentle when dropping them into the boiling water for the fluffiest result.

Is German Cabbage and Dumplings vegetarian?

It can easily be vegetarian by using vegetable stock instead of chicken stock and confirming that the butter and other ingredients meet your dietary preferences. The dish is naturally meat-free but full of flavor.

Final Thoughts

There is something genuinely heartwarming about a bowl of German Cabbage and Dumplings—the way the soft dumplings nestle among tender cabbage, infused with buttery, herby goodness, feels like a cozy hug on a plate. It’s a recipe that’s easy to make, wonderfully satisfying, and perfect for sharing at any time of the year. Give this recipe a try, and I’m sure it will become one of your cherished kitchen staples as well.