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German Cabbage and Dumplings Recipe

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4.5 from 383 reviews

This classic German Cabbage and Dumplings recipe combines tender, flavorful cabbage with soft, chewy dumplings for a comforting and hearty meal. Simple ingredients like cabbage, onion, butter, and homemade herb-infused dumplings come together in a cozy dish full of old-world charm, perfect for chilly evenings. The dumplings are boiled to a light texture and folded into a savory, buttery cabbage mixture simmered with stock and aromatic spices for a soul-warming experience.

Ingredients

Scale

Dumplings:

  • 1 cup all-purpose flour, sifted
  • 1 tsp dried thyme or parsley
  • 3/4 tsp freshly cracked black pepper
  • 1/2 tsp salt
  • 1/2 tsp baking powder (optional)
  • 1/4 tsp baking soda (optional)
  • 2 large eggs, beaten, room temperature
  • 1–3 Tbsp milk (to form stiff but pliable dough)

Cabbage:

  • 4 Tbsp unsalted butter, divided
  • 1 large onion, chopped
  • 1 medium head of fresh cabbage, chopped
  • 1/4 cup vegetable or chicken stock
  • 1/2 tsp garlic powder
  • 1 Tbsp chopped fresh parsley

Instructions

  1. Prepare the Dumplings: In a mixing bowl, combine sifted flour, dried thyme or parsley, black pepper, salt, and optional baking powder and baking soda. Make a small well in the center and add beaten eggs. Stir together to form a stiff dough, adding milk gradually just until the dough is pliable but firm.
  2. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Dip a spoon in hot water, then scoop tablespoon-sized dumplings from the dough and drop them carefully into the boiling water. Cook until dumplings float to the surface, then remove them with a slotted spoon and set aside.
  3. Sauté the Onions: In a skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook slowly until soft, translucent, and caramelized to a light golden color, which adds natural sweetness to the dish.
  4. Cook the Cabbage: Add the remaining 2 tablespoons of butter to the skillet. Stir in chopped cabbage, stock, garlic powder, and a pinch of salt and pepper. Cover and simmer on medium-low heat until the cabbage is tender and flavors meld, about 15-20 minutes.
  5. Combine Dumplings and Cabbage: Gently fold the cooked dumplings into the cabbage mixture, allowing them to soak up the savory broth. Sprinkle with fresh chopped parsley for color and freshness.
  6. Serve: Serve warm in deep bowls, optionally garnished with extra parsley or a dollop of sour cream. A crusty bread or roasted carrots make excellent accompaniments.

Notes

  • Slowly caramelize onions to bring out their natural sweetness for balanced flavor.
  • Let dumplings rest a few minutes after boiling to hold their shape better when mixed with cabbage.
  • For richer flavor, add a splash of cream or a small amount of mustard to the cabbage broth.
  • Adjust seasoning with salt and pepper at the end to taste, enhancing overall depth.
  • Dairy-Free variation: substitute butter with olive oil or vegan margarine.
  • Gluten-Free variation: use a 1:1 gluten-free flour blend for the dumplings.
  • Add extra flavor by including smoked paprika or caraway seeds into the cabbage mix.
  • For more protein, stir in cooked sausage or shredded chicken.
  • Store leftovers in an airtight container refrigerated up to 3 days; freeze dumplings and cabbage separately up to 2 months.
  • Reheat gently on stovetop or microwave with a splash of stock or water to maintain moisture.

Keywords: German cabbage and dumplings, hearty German recipe, comfort food, cabbage recipe, dumplings recipe, traditional German dish, homemade dumplings

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