German Cabbage with Dumplings – Comfort Food at Its Best
This hearty German Cabbage with Dumplings combines tender sautéed cabbage, buttery onions, and light homemade dumplings for the ultimate comfort meal. It’s a rustic dish that’s been passed down through generations, simple to make yet deeply satisfying. Perfect for cozy dinners, especially during the colder months.
Why You’ll Love This Recipe
- 🥬 Authentic German flavor: Classic comfort food made with simple, wholesome ingredients.
- 🥟 Fluffy homemade dumplings: Soft and light, they soak up all that buttery cabbage flavor.
- 🍳 One-pot simplicity: Minimal cleanup, maximum taste.
- 🌿 Family favorite: Ideal for weekday dinners or traditional Sunday meals.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour
- Servings: 4–6
- Method: Sauté & Boil
Ingredients
- 1 medium head green cabbage, chopped
- 2 tablespoons butter
- 1 onion, finely chopped
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1/2 teaspoon salt (for dumplings)
- 1/2 cup milk
- 2 eggs
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Cabbage Base: Melt butter in a large pot or Dutch oven over medium heat. Sauté the finely chopped onion until soft and translucent.
- Add the Cabbage: Stir in chopped cabbage, season with salt and pepper, and cook until tender—about 20 minutes—stirring occasionally.
- Prepare the Dumpling Batter: In one bowl, whisk flour and salt. In another, beat eggs and milk together. Gradually add the wet mixture to the dry ingredients, stirring until a thick, smooth batter forms.
- Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Drop small portions of batter into the water using two spoons (or a spaetzle maker). Cook until dumplings rise to the surface, about 3–5 minutes. Remove with a slotted spoon.
- Combine and Serve: Gently fold the cooked dumplings into the cabbage mixture. Garnish with chopped parsley if desired. Serve warm and enjoy!
Chef Tips & Variations
- For extra richness, sauté the cabbage in bacon grease instead of butter.
- Add a pinch of nutmeg or caraway seeds for authentic German flavor.
- Use spaetzle instead of homemade dumplings for a quicker version.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of butter or broth.
- Freezer: Freeze cooked dumplings separately from the cabbage for up to 1 month. Thaw and reheat before combining.
German Cabbage with Dumplings
Prep: 20 min | Cook: 35–40 min | Total: 1 hr | Servings: 4–6
Ingredients
- 1 medium head green cabbage, chopped
- 2 tbsp butter
- 1 onion, finely chopped
- Salt & pepper, to taste
- 1 cup all-purpose flour
- 1/2 tsp salt (for dumplings)
- 1/2 cup milk
- 2 eggs
- Fresh parsley, chopped (optional)
Directions
- Sauté onion in butter until soft. Add cabbage and cook 20 minutes, seasoning with salt and pepper.
- Whisk flour and salt in a bowl. Mix eggs and milk separately, then combine to form thick batter.
- Drop spoonfuls of batter into boiling salted water. Cook until dumplings float to the top (3–5 min).
- Fold cooked dumplings into cabbage. Garnish with parsley and serve warm.
Serve this classic German comfort dish with a side of sausage or crusty bread for a full traditional meal. 🥬✨