GERMAN CABBAGE AND DUMPLINGS

GERMAN CABBAGE AND DUMPLINGS (KRAUT UND KLÖSSE)
A hearty, old-fashioned comfort dish just like grandma used to make

 What Is German Cabbage and Dumplings?

German Cabbage and Dumplings is a classic rustic dish made with tender cabbage slowly cooked with onions and butter, then served with soft homemade flour or potato dumplings. It’s simple, filling, budget-friendly, and deeply comforting—especially popular in traditional German and Amish-style kitchens.

 Ingredients

For the Cabbage:

• 1 large green cabbage, cored and thinly sliced
• 1 large onion, finely chopped
• 3 tbsp butter (or bacon fat for deeper flavor)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp caraway seeds (optional but traditional)
• 1 cup water or chicken broth

For the Dumplings (Flour Dumplings):

• 2 cups all-purpose flour
• 2 large eggs
• ½ cup milk (add gradually)
• 1 tsp salt
• ¼ tsp nutmeg (optional, traditional flavor)

 Instructions

1 Cook the Cabbage

1. In a large pot or deep skillet, melt butter over medium heat.
2. Add chopped onions and sauté until soft and lightly golden.
3. Add sliced cabbage, salt, pepper, and caraway seeds.
4. Stir well, then pour in water or broth.
5. Cover and simmer on low heat for 30–40 minutes, stirring occasionally, until cabbage is tender and slightly sweet.
6. Taste and adjust seasoning. Keep warm.

2 Prepare the Dumpling Dough

1. In a bowl, mix flour, salt, and nutmeg.
2. Add eggs and begin mixing.
3. Slowly add milk until you get a thick, sticky dough (not runny).
4. Let the dough rest for 10 minutes.

3 Cook the Dumplings

1. Bring a large pot of salted water to a gentle boil.
2. Using a spoon (or wet hands), drop small portions of dough into the water.
3. Cook for 3–4 minutes until dumplings float to the surface.
4. Remove with a slotted spoon and drain.

4 Combine & Serve

• Serve dumplings topped with the warm cabbage and onions
• Optional: drizzle with melted butter or serve with crispy bacon on top

 Serving Suggestions

• Serve as a main vegetarian meal
• Pair with German sausage, bratwurst, or smoked ham
• Delicious with a side of mustard or sour cream

 Tips for Best Flavor

• Use bacon fat instead of butter for authentic German taste
• Don’t overcook dumplings—they should be soft, not mushy
• Leftovers taste even better the next day

 Variation: Potato Dumplings

Replace flour dumplings with:

• Mashed potatoes
• Egg
• Flour
• Salt

This version is even more traditional in southern Germany.