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
Scale
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
