German Cabbage and Dumplings 

German Cabbage and Dumplings 

A Traditional Hearty Dish Passed Down Through Generations

One of the most comforting traditional German dishes is cabbage with dumplings. This dish has been a staple in German households for generations, especially in rural areas, where simple, inexpensive, and nutritious ingredients were used to feed the whole family.

I learned this recipe from my German grandmother, and it has remained a family favorite. Perfect for cold winter evenings, it fills your home with a delicious aroma and provides warmth and comfort in every bite.

Ingredients

For the Dumplings:

• 1 cup all-purpose flour
• 1 tsp dried thyme or parsley
• 3/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp baking powder (optional)
• 1/4 tsp baking soda (optional)
• 2 large eggs, beaten
• 1–3 tbsp milk (if needed for dough consistency)

For the Cabbage:

• 4 tbsp unsalted butter, divided
• 1 large onion, chopped
• 1 medium head of cabbage, chopped
• 1/4 cup vegetable or chicken stock
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste

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Instructions

1. Make the Dumplings

1. In a large bowl, combine the flour, thyme, black pepper, salt, and baking powder/soda (if using).
2. Create a well in the center and add the beaten eggs. Mix to form a stiff dough, adding milk one tablespoon at a time if needed.
3. Bring a large pot of salted water to a boil.
4. Using a spoon dipped in hot water, scoop tablespoon-sized portions of dough and drop them into the boiling water.
5. When the dumplings float to the top, they are done. Remove them with a slotted spoon and set aside.

2. Prepare the Cabbage

1. In a large skillet or pot, melt 2 tbsp butter over medium heat. Add the onion and sauté until soft and translucent, about 8–10 minutes.
2. Add the remaining butter, chopped cabbage, stock, and garlic powder. Season with salt and black pepper.
3. Cover and simmer on medium heat until the cabbage is tender, about 20–25 minutes.
4. Gently fold in the cooked dumplings and mix carefully so they don’t break apart.

3. Serving

• Garnish with fresh parsley.
• Serve hot as a main dish with crusty bread or as a side to roasted meats.
• Tips for Success

• For lighter dumplings, include baking powder in the dough.
• Butter gives the best flavor, but you can substitute with oil if needed.
• Add a pinch of nutmeg or caraway seeds for extra German flavor.
• Cooked dumplings can be stored in the fridge and added to the cabbage before serving.
• Health Benefits

• Cabbage is rich in vitamin C, fiber, and antioxidants.
• Dumplings provide satisfying carbohydrates and energy.
• Combined with stock, onions, and butter, this dish is both nutritious and comforting, perfect for winter.

Common Mistakes to Avoid

• Don’t overcook dumplings; they can fall apart.
• Avoid adding too much milk to the dough—it should remain firm.
• Cook the cabbage until tender but not mushy.
• Conclusion

German Cabbage and Dumplings is more than just a recipe—it’s a piece of family history. It combines simplicity, nutrition, and deep, hearty flavor. Easy, affordable, and perfect for cold nights, it’s a dish that brings comfort and warmth to any table.

Experience a taste of tradition and feel like you’ve stepped into your grandmother’s kitchen with every bite.