Volga German Cabbage and Dumplings Recipe

Introduction

Volga German Cabbage and Dumplings is a comforting, hearty dish that blends tender cabbage with soft, flavorful dumplings. This traditional recipe offers a simple yet satisfying meal perfect for cozy dinners any time of year.

Ingredients

• 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, room temperature and whisked
• 1 to 3 tablespoons milk, if needed
• 4 tablespoons unsalted butter, divided
• 1 large onion, roughly chopped
• 1 medium cabbage, chopped into large chunks
• 1/4 cup vegetable or chicken stock
• 1/2 teaspoon garlic powder
• 1 tablespoon roughly chopped fresh parsley, for garnish
• Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Step 1: In a large bowl, combine flour, thyme, black pepper, and salt. If you prefer lighter dumplings, add baking powder and baking soda to the dry mix.
2. Step 2: Make a well in the center of the dry ingredients and pour in the whisked eggs. Mix to form a stiff dough. If too dry, add milk one tablespoon at a time until the dough comes together.
3. Step 3: Bring a large pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water, dipping your spoon in hot water between scoops to prevent sticking.
4. Step 4: When the dumplings float to the top, they are cooked. Remove them with a slotted spoon and set aside on a plate.
5. Step 5: In a large pot, melt 2 tablespoons butter over medium heat. Add onion with a pinch of salt and sauté until softened and lightly golden, about 8 to 10 minutes.
6. Step 6: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir to combine and bring to a simmer.
7. Step 7: Cover the pot and cook until cabbage is tender, then gently toss in the dumplings to combine.
8. Step 8: Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve warm.

Tips & Variations

• For a lighter texture, be sure to include baking powder and baking soda in the dumpling dough.
• Use chicken stock for a richer flavor or vegetable stock for a vegetarian version.
• Fresh herbs like thyme or parsley add freshness; adjust according to your preference.
• Serve with a dollop of sour cream for added creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of stock or water to keep the cabbage and dumplings moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these dumplings?

Yes, you can freeze the cooked dumplings separately on a baking sheet, then transfer them to a freezer bag. Reheat by simmering gently in broth or water before adding to the cabbage.

Can I use fresh cabbage instead of chopped?

The recipe calls for large chunks to keep the cabbage tender but intact. Fresh cabbage works well when cut into similar sized pieces to ensure even cooking.

Volga German Cabbage and Dumplings Recipe

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★★★★★

4.9 from 81 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This traditional Volga German Cabbage and Dumplings recipe showcases tender cabbage simmered with onions and butter, paired with fluffy homemade dumplings seasoned with thyme and black pepper. The dish blends comforting flavors and textures, perfect for a hearty, rustic meal.

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Ingredients

Scale 1x2x3x

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, room temperature and whisked
• 1 to 3 tablespoon milk, if needed

Cabbage

• 4 tablespoons unsalted butter, divided
• 1 large onion, roughly chopped
• 1 medium cabbage, chopped into large chunks
• 1/4 cup vegetable or chicken stock
• 1/2 teaspoon garlic powder
• 1 tablespoon roughly chopped fresh parsley, for garnish
• Kosher salt and freshly cracked black pepper, to taste

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Instructions

1. Prepare the Dumpling Dough: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. If you prefer lighter dumplings, also mix in the baking powder and baking soda. Make a well in the center and pour in the whisked eggs. Mix everything together to form a stiff dough. If the dough feels too dry, gradually add milk, one tablespoon at a time, until the desired consistency is reached.
2. Cook the Dumplings: Bring a large pot of salted water to a boil. Using a spoon, drop tablespoon-sized portions of the dough into the boiling water. To prevent sticking, dip the spoon in hot water before each portion. When the dumplings float to the surface, they are cooked through. Remove them with a slotted spoon and set aside on a plate.
3. Sauté the Onion: In a large pot, melt 2 tablespoons of the butter over medium heat. Add the roughly chopped onion and a pinch of salt, sautéing until the onion softens and turns a slight golden color, about 8 to 10 minutes.
4. Cook the Cabbage: Add the remaining butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and black pepper to the pot with onions. Stir to combine, then bring to a simmer. Cover with a lid and cook until the cabbage is tender and cooked through.
5. Combine and Serve: Once the cabbage is cooked, gently toss in the cooked dumplings to heat through and combine flavors. Adjust seasoning with additional salt and black pepper as needed. Garnish with fresh chopped parsley and serve warm.

Notes

• Optional baking powder and baking soda in the dumplings give a lighter texture but can be omitted for a denser dumpling.
• Dipping the spoon in hot water before scooping dumplings prevents dough from sticking and makes portioning easier.
• Use vegetable or chicken stock depending on dietary preference or availability.
• Fresh parsley garnish adds a fresh, herbal note to the finished dish.
• This dish can be made vegetarian by using vegetable stock and omitting any animal-based ingredients.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Keywords: Volga German, Cabbage and Dumplings, traditional German recipe, cabbage side dish, homemade dumplings, stovetop cooking