Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe
Introduction
Cabbage and dumplings is a beloved German comfort food that brings warmth and simple flavors to your table. This hearty dish combines tender cabbage with soft, steamed dumplings for a satisfying meal that’s easy to prepare.
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 butter over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened.
- Step 2: Add the chopped cabbage, salt, pepper, and caraway seeds if using. Cook for 10 to 12 minutes, stirring occasionally, until the cabbage starts to soften.
- Step 3: Pour in the vegetable broth or water, cover, and simmer for 10 minutes to allow the flavors to meld and cabbage to become tender.
- Step 4: Meanwhile, in a bowl, whisk together the flour and salt. Add the egg and milk, stirring until a soft dough forms. Add more milk a little at a time if the dough is too stiff.
- Step 5: Drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover tightly and steam for 10 to 12 minutes until dumplings are cooked through and fluffy.
- Step 6: Gently stir in 1 tablespoon of butter for a rich finish. Serve the dish hot, garnished with chopped parsley or chives if desired.
Tips & Variations
- For added flavor, try adding a splash of apple cider vinegar or a pinch of smoked paprika to the cabbage while cooking.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier dumpling.
- If you prefer a vegan option, replace the egg with flaxseed meal mixed with water and use plant-based milk and butter alternatives.
- Caraway seeds are traditional but optional; omit or substitute with fennel seeds for a milder taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to prevent sticking and maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dumpling dough ahead of time?
Yes, you can prepare the dumpling dough a few hours in advance and keep it covered in the refrigerator. Bring it to room temperature before dropping it into the hot cabbage mixture.
What if I don’t have caraway seeds?
Caraway seeds add a distinct flavor but can be omitted if you don’t have them. Fennel seeds or a small pinch of cumin can be used as milder substitutes, or simply leave them out without replacing.
PrintCabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe
This traditional German Cabbage and Dumplings recipe combines tender sautéed cabbage with soft, steamed dumplings for a cozy, comforting meal. Seasoned with caraway seeds and aromatic onions, it’s a hearty dish perfect for chilly days and offers an authentic taste of German home cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Ingredients
Vegetables & Seasonings
- 1 medium green cabbage, chopped (about 6 cups)
- 1 yellow onion, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon caraway seeds (optional)
- ½ cup vegetable broth or water
Dumpling Dough
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (plus more if needed)
Finishing
- 2 tablespoons butter or olive oil (for sautéing)
- 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 or olive oil over medium heat. Add the chopped yellow onion and cook for 4 to 5 minutes until softened and fragrant. Then add the chopped cabbage along with ½ teaspoon salt, ¼ teaspoon black pepper, and the optional ½ teaspoon caraway seeds. Cook the mixture for 10 to 12 minutes, stirring occasionally to prevent sticking and ensure even cooking. Pour in ½ cup of vegetable broth or water, cover the pan, and let it simmer gently for 10 minutes to allow the flavors to meld and cabbage to become tender.
- Make Dumpling Dough: While the cabbage cooks, prepare the dumplings by whisking together the all-purpose flour and ½ teaspoon salt in a mixing bowl. Create a well in the center and add the large egg and ½ cup milk. Stir everything together until a soft dough forms. If the dough appears too stiff, add a little more milk gradually to reach a pliable, spoonable consistency.
- Cook Dumplings: Drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Make sure they are spaced slightly apart so they can steam evenly. Cover the skillet or Dutch oven tightly to trap the steam and cook the dumplings for 10 to 12 minutes, during which they will puff and cook through.
- Finish & Serve: After the dumplings are cooked, gently stir in 1 tablespoon of butter into the cabbage and dumplings to enrich the dish and add a glossy finish. Serve the dish hot, garnished with chopped parsley or chives if desired for a fresh herbal note.
Notes
- For a richer flavor, try using butter instead of olive oil for sautéing.
- Caraway seeds are traditional in German cabbage dishes but can be omitted if you prefer a milder taste.
- If the dumpling dough is too sticky, dust your spoon lightly with flour to make dropping easier.
- Use vegetable broth instead of water to add more depth to the cabbage base.
- This dish pairs well with smoked sausage or can be served as a hearty vegetarian main.
Keywords: Cabbage and dumplings, German comfort food, sautéed cabbage, steamed dumplings, traditional German recipe, hearty vegetarian meal
