Cabbage 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
Scale
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
