German Cabbage and Dumplings
This comforting dish has been passed down from my German nana and has become a cherished tradition in our home.
With buttery cabbage, tender dumplings, and a touch of love in every bite, it’s a humble yet heartwarming meal that brings back generations of memories.
Perfect for cozy dinners and sharing a taste of heritage with family.
Ingredients
Ingredient Quantity
Green cabbage, chopped 1 medium head
Butter 2 tablespoons
Onion, finely chopped 1
Salt and pepper To taste
All-purpose flour 1 cup
Salt 1/2 teaspoon
Milk 1/2 cup
Eggs 2
Chopped fresh parsley For garnish (optional)
Preparation
Melt butter in a large pot over medium heat. Sauté onion until soft and translucent.
Add chopped cabbage, season with salt and pepper. Cook until cabbage is tender, about 20 minutes.
Whisk flour and salt in a medium bowl. Beat eggs and milk in a separate bowl.
Gradually add wet mixture to dry ingredients, stirring until a thick batter forms.
Bring a pot of salted water to a gentle boil. Drop small portions of dumpling batter into boiling water using two spoons.
Cook until dumplings rise to the surface and are cooked through, about 3-5 minutes.
Remove with a slotted spoon and set aside.
Fold cooked dumplings into tender cabbage.
Garnish with chopped parsley if desired. Serve warm.
How to Store
Let leftovers cool to room temperature before storing. Transfer the cabbage and dumplings to an airtight container and refrigerate for up to 4 days.
For best results, reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed to loosen it up.
Freezing:
While the cabbage holds up well, the dumplings may become a bit softer after freezing.
If you’d like to freeze, store in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator and reheat slowly on the stove.
Variations:
Add bacon or sausage: Sauté chopped bacon or sliced smoked sausage with the onions for extra richness and flavor.
Use red cabbage: For a colorful twist, try using red cabbage. It adds a slightly sweeter flavor and beautiful hue.
Herbed dumplings: Mix dried herbs like dill, thyme, or caraway seeds into the dumpling batter for added depth.
Vegan version: Use plant-based butter and substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and non-dairy milk.
Tips:
Don’t overmix the dumpling batter—mix just until combined to keep them light and tender.
Keep the water at a gentle boil when cooking dumplings to prevent them from falling apart.
Taste and adjust seasoning after combining the dumplings and cabbage, as flavors can mellow during cooking.
Nutritional Information (per serving, estimated)
Calories: 180
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 300mg
Carbohydrates: 22g
Fiber: 4g
Sugars: 5g
Protein: 6g
Vitamin C: 50% DV
Calcium: 6% DV
Iron: 10% DV
Note: Values are estimates and may vary based on specific ingredients and portion sizes.