Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe
Introduction
Cabbage and dumplings is a hearty German comfort dish perfect for cozy evenings. Tender sautéed cabbage is paired with soft, steamed dumplings to create a simple yet satisfying meal. This recipe brings authentic flavors straight to your table with minimal effort.
Ingredients
- 1 medium green cabbage, chopped (about 6 cups)
- 1 yellow onion, chopped
- 2 tablespoons butter or olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon caraway seeds (optional)
- ½ cup vegetable broth or water
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (plus more if needed)
- 1 tablespoon butter (for finishing)
- Optional: chopped parsley or chives for garnish
Instructions
- Step 1: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the chopped cabbage, ½ teaspoon salt, ¼ teaspoon black pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally.
- Step 2: Pour in ½ cup vegetable broth or water, cover the skillet, and let the cabbage simmer gently for 10 minutes until tender.
- Step 3: Meanwhile, make the dumpling dough. In a bowl, whisk together 1½ cups flour and ½ teaspoon salt. Add 1 large egg and ½ cup milk, stirring until a soft dough forms. Add more milk if the dough is too stiff.
- Step 4: Drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover tightly and steam for 10–12 minutes until the dumplings are cooked through and fluffy.
- Step 5: Stir in 1 tablespoon butter to finish the dish. Serve the cabbage and dumplings hot, garnished with chopped parsley or chives if desired.
Tips & Variations
- For a richer flavor, use butter instead of olive oil when sautéing the onion and cabbage.
- Add a pinch of nutmeg to the dumpling dough for a warm, aromatic touch.
- If you prefer a heartier meal, stir in cooked sausage or bacon bits before serving.
- Caraway seeds add authenticity but can be omitted if you’re not a fan.
- Use vegetable broth for more flavor or water as a budget-friendly substitute.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the dumplings moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dumplings ahead of time?
It’s best to cook the dumplings fresh with the cabbage for the best texture, but you can prepare the dough in advance and refrigerate it for a few hours before cooking.
Can I use frozen cabbage instead of fresh?
While fresh cabbage provides the best texture, frozen cabbage can be used in a pinch. Thaw and drain well before sautéing to avoid excess moisture.
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Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This traditional German comfort food combines tender sautéed cabbage with soft, steamed dumplings for a hearty and flavorful dish. Perfect as a side or a light main, the cabbage is slowly cooked with onions and caraway seeds, then topped with delicate dumplings steamed right in the skillet. Finished with a touch of butter and fresh herbs, this recipe brings authentic German home cooking to your table.
Ingredients
Vegetables & Broth
- 1 medium green cabbage, chopped (about 6 cups)
- 1 yellow onion, chopped
- ½ cup vegetable broth or water
Seasonings
- 2 tablespoons butter or olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon caraway seeds (optional)
Dumpling Dough
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (plus more if needed)
To Finish
- 1 tablespoon butter (for finishing)
- Optional: chopped parsley or chives for garnish
Instructions
- Sauté Cabbage: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the chopped cabbage along with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon caraway seeds if using. Cook, stirring occasionally, for 10–12 minutes until the cabbage begins to wilt and soften. Pour in ½ cup vegetable broth or water, cover, and simmer on low for another 10 minutes to tenderize the cabbage and develop flavors.
- Make Dumpling Dough: While the cabbage simmers, prepare the dumplings. In a bowl, whisk together 1½ cups all-purpose flour and ½ teaspoon salt. Add 1 large egg and ½ cup milk, stirring until a soft dough forms. If the dough is too stiff, gradually add more milk until it reaches a dropable consistency but is not too runny.
- Cook Dumplings: Once the cabbage mixture is simmering and tender, drop spoonfuls of the dumpling dough directly into the cabbage skillet. Cover the skillet tightly with a lid and allow the dumplings to steam over low heat for 10–12 minutes until cooked through and fluffy.
- Finish & Serve: After dumplings are done, gently stir in 1 tablespoon of butter to add richness and shine. Serve the cabbage and dumplings hot, garnished with chopped parsley or chives if desired for a fresh pop of color and flavor.
Notes
- Caraway seeds add authentic flavor but can be omitted if unavailable.
- You can substitute the milk with a lactose-free alternative if desired.
- For a vegetarian version, use olive oil in place of butter and vegetable broth.
- Add more milk to the dumpling dough gradually to get the right consistency—it should be soft but not too runny.
- The dish pairs well with German sausages or can be served as a comforting vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Keywords: cabbage and dumplings, German comfort food, sautéed cabbage, steamed dumplings, traditional German recipe, hearty vegetarian dish
