Traditional German Cabbage and Dumplings
Passed down from my German nana, this timeless dish has become a cherished family favorite.
This comforting German classic brings together tender sautéed cabbage and light, fluffy dumplings for a warm, hearty meal that’s simple yet satisfying. It’s the kind of recipe that feels like home with every bite.
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 |
| Fresh parsley, chopped (optional) | For garnish |
Instructions
-
Sauté the Vegetables:
In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. -
Cook the Cabbage:
Stir in the chopped cabbage. Season with salt and pepper to taste. Cover and cook, stirring occasionally, until the cabbage is tender—about 20 minutes. -
Prepare the Dumpling Batter:
In a mixing bowl, whisk together the flour and 1/2 teaspoon of salt. In a separate bowl, beat the eggs and milk. Gradually add the wet mixture to the dry ingredients, stirring until a thick batter forms. -
Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Using two spoons, drop small spoonfuls of the batter into the water. Cook the dumplings until they float to the surface and are cooked through, about 3–5 minutes. Remove with a slotted spoon and set aside. -
Combine and Serve:
Gently fold the cooked dumplings into the pot with the tender cabbage. Garnish with freshly chopped parsley if desired. Serve warm and enjoy this comforting taste of Germany.
