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German Cabbage and Dumplings Recipe

German Cabbage and Dumplings Recipe
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★★★★★

4.7 from 10 reviews

This traditional German Cabbage and Dumplings recipe features tender, flavorful cabbage cooked in butter and stock, paired with soft, herb-infused dumplings that float to perfection. It’s a comforting, hearty dish perfect for cozy meals and showcases the rustic charm of German home cooking.

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. For lighter dumplings, add the optional baking powder and baking soda. Make a well in the center and pour in the whisked eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time if the dough is too dry to reach the right consistency.
  2. Cook the Dumplings: Bring a large pot of salted water to a boil. Using a tablespoon, drop portions of dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking. Once dumplings float to the surface, they are cooked through. Remove with a slotted spoon and set aside on a plate.
  3. Cook the Onion: In a large pot, melt 2 tablespoons of butter over medium heat. Add the roughly chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 8 to 10 minutes.
  4. Cook the Cabbage: Add the remaining butter to the pot along with the chopped cabbage, vegetable or chicken stock, garlic powder, salt, and black pepper. Stir to combine. Cover the pot and simmer until the cabbage is tender, about 15-20 minutes.
  5. Combine and Serve: Once the cabbage is tender, gently fold the cooked dumplings into the cabbage mixture. Toss lightly to integrate the flavors. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

  • If you prefer lighter dumplings, include the optional baking powder and baking soda in the dough to help them rise.
  • Milk adds moisture to the dumpling dough; adjust the amount carefully to achieve a stiff but pliable consistency.
  • Dipping your spoon in hot water between scoops prevents the dough from sticking and makes forming dumplings easier.
  • Using chicken stock will provide a richer flavor, while vegetable stock keeps the dish vegetarian-friendly.
  • For a gluten-free version, use a gluten-free flour blend suitable for dumplings.

Nutrition

Keywords: German cabbage recipe, dumplings, traditional German food, cabbage stew, comfort food, easy dumplings, vegetarian German recipe

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