Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe

Introduction

Cabbage and dumplings is a classic German comfort dish that combines tender sautéed cabbage with soft, pillowy dumplings. This hearty and flavorful meal is perfect for cozy evenings and brings authentic, rustic charm to your table.

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

1. Step 1: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the chopped cabbage, ½ teaspoon salt, ¼ teaspoon black pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally.
2. Step 2: Pour in ½ cup vegetable broth or water, cover the skillet, and simmer the cabbage mixture for 10 minutes until tender.
3. Step 3: Meanwhile, in a bowl, whisk together 1½ cups flour and ½ teaspoon salt. Add the egg and ½ cup milk, stirring until a soft dough forms. If the dough is too stiff, add a little more milk to reach the right consistency.
4. Step 4: Drop spoonfuls of the dumpling dough directly onto the simmering cabbage. Cover tightly and steam the dumplings for 10–12 minutes until cooked through and fluffy.
5. Step 5: Remove the lid, gently stir in 1 tablespoon of butter, and let it melt through the dish. Serve hot, garnished with chopped parsley or chives if desired.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or a splash of apple cider vinegar to the cabbage while it cooks.
• If you prefer, swap the milk in the dumpling dough for buttermilk to add a subtle tang and tenderness.
• Caraway seeds add a traditional note, but you can omit them or replace with fennel seeds based on your preference.
• Add cooked bacon bits or sausage to the cabbage for a meatier version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or microwave until warmed through. If the dumplings have dried out, adding a splash of broth or water while reheating helps maintain moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, you can substitute green cabbage with savoy or Napa cabbage. Each type offers a slightly different texture and flavor but works well for this dish.

Can I prepare the dough in advance?

It’s best to prepare and cook the dumpling dough fresh to ensure a soft texture. However, you can mix the dough a few hours ahead and keep it covered in the refrigerator until ready to use. Let it come to room temperature before cooking.

Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe

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★★★★★

4.8 from 82 reviews

This traditional German comfort dish combines tender sautéed cabbage with soft, steamed dumplings, creating a warm and hearty meal that’s perfect for any table. The recipe features simple, wholesome ingredients and a comforting blend of flavors including onion, caraway seeds, and butter, making it a delicious and authentic example of classic German home cooking.

• Author: zara
• 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 1x2x3x

For the Cabbage Mixture

• 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

For the Dumplings

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 large egg
• ½ cup milk (plus more if needed)

For Finishing and Garnish

• 1 tablespoon butter (for finishing)
• Optional: chopped parsley or chives for garnish

Instructions

1. Sauté Cabbage: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the chopped cabbage, salt, pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally to ensure even cooking. Pour in the vegetable broth or water, cover, and simmer gently for 10 minutes to soften the cabbage further.
2. Make Dumpling Dough: In a medium bowl, whisk together the all-purpose flour and salt. Add the egg and milk, stirring continuously until a soft dough forms. If the dough feels too stiff, add a bit more milk until you reach a workable consistency suitable for spooning.
3. Cook Dumplings: Using a spoon, drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover the skillet or Dutch oven tightly to trap the steam and cook the dumplings for 10–12 minutes until they are fluffy and cooked through.
4. Finish & Serve: Gently stir in one tablespoon of butter into the cabbage and dumplings for a rich finish. Serve the dish hot, garnished with chopped parsley or chives if desired for an added fresh touch.

Notes

• For a vegetarian or vegan version, substitute butter with olive oil and use a plant-based milk and egg substitute.
• Caraway seeds are optional but add a traditional German flavor to the cabbage.
• If the dumpling dough is too sticky, add a little more flour to adjust consistency.
• Serve with mustard or a side of rye bread for a more authentic German experience.
• Leftovers can be refrigerated and gently reheated on the stovetop or in the microwave.

Keywords: cabbage and dumplings, German comfort food, sautéed cabbage, steamed dumplings, traditional German recipe, easy German dinner