Description
This classic German Cabbage and Dumplings recipe features tender homemade dumplings cooked to perfection and combined with savory sautéed cabbage and onions. The dish is seasoned with herbs and spices and finished with fresh parsley for a comforting and flavorful meal that highlights traditional German flavors.
Ingredients
Scale
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
- 4 tablespoons unsalted butter, divided
Cabbage Mixture
- 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
- Prepare the Dumpling Dough: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. If you want lighter dumplings, mix in the optional baking powder and baking soda. Create a well in the center of the dry ingredients.
- Add Eggs and Form Dough: Pour the whisked eggs into the well and stir the mixture until it forms a stiff dough. If the dough feels too dry, add milk one tablespoon at a time until the dough reaches a workable consistency.
- Cook the Dumplings: Bring a pot of salted water to a boil. Using a tablespoon, drop portions of the dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking. When dumplings float to the surface, they are cooked. Remove them with a slotted spoon and set aside on a plate.
- Cook the Onion: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion with a pinch of salt and cook until softened and lightly golden, about 8 to 10 minutes.
- Add and Cook the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and pepper. Stir to combine, then bring to a simmer. Cover with a lid and cook until the cabbage is tender.
- Combine Dumplings with Cabbage: Once the cabbage is fully cooked, gently fold in the cooked dumplings. Toss everything together carefully to combine flavors without breaking the dumplings.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish before serving for a burst of color and freshness.
Notes
- Use room temperature eggs to help the dough bind better.
- Optional baking powder and baking soda make dumplings lighter but can be omitted.
- Adjust milk quantity to achieve the right dough consistency; too wet dough will not hold.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Make sure to taste and adjust salt and pepper according to your preference.
