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.
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, 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
