German Cabbage and Dumplings

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Warm up with this hearty and rustic cabbage and dumpling stew, inspired by traditional German flavors. Simple pantry ingredients transform into rich comfort food that’s perfect for chilly nights. Soft, peppery dumplings nestle into buttery, tender cabbage, making this a satisfying one-pot dinner that’s both nostalgic and nourishing.

Whether served on its own or as a side to roast meats, this dish delivers old-fashioned goodness with every bite.

Why You’ll Love This Recipe

• Budget-friendly ingredients with bold, savory flavor
• Naturally vegetarian with simple ingredient swaps
• Old-world comfort in under an hour
• Easy dumpling technique—no fancy tools needed
• Great as a main dish or side

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Ingredients

For the Dumplings

• 1 cup all-purpose flour
• 1 teaspoon dried thyme or parsley
• ¾ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon baking powder (optional)
• ¼ teaspoon baking soda (optional)
• 2 large eggs, beaten
• 1–3 tablespoons milk (only if needed to moisten dough)

For the Cabbage

• 4 tablespoons unsalted butter, divided
• 1 large onion, chopped
• 1 medium head cabbage, chopped
• ¼ cup vegetable or chicken stock
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

Step 1: Make the Dumpling Dough

• In a medium bowl, whisk together flour, thyme or parsley, pepper, salt, baking powder, and baking soda.
• Make a well in the center and add beaten eggs. Mix into a stiff dough. Add 1–3 tablespoons milk only if needed for moisture.

Step 2: Boil the Dumplings

• Bring a large pot of salted water to a boil.
• Dip a spoon in hot water, then scoop tablespoon-sized portions of dough and drop them into the boiling water.
• Once dumplings float to the surface, cook for another minute, then remove with a slotted spoon and set aside.

Step 3: Cook the Cabbage

• In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
• Add chopped onion and sauté until softened, about 8–10 minutes.
• Stir in the remaining butter, chopped cabbage, vegetable stock, and garlic powder. Season with salt and pepper.
• Cover and simmer for 15–20 minutes until cabbage is tender.

Step 4: Combine and Serve

• Gently fold dumplings into the cooked cabbage mixture.
• Let everything heat through together for a few minutes.
• Garnish with fresh parsley and season to taste. Serve hot.

Tips & Storage

Tips

• Use fresh eggs for lighter dumplings.
• Add bacon or smoked sausage for extra richness.
• A splash of apple cider vinegar adds brightness.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or water.
• Dumplings do not freeze well, but cabbage can be made ahead and frozen.

FAQ

Can I make the dumplings ahead of time?
You can prepare the dough in advance and refrigerate it for up to 4 hours, but boil fresh for best texture.

Can I use red cabbage instead?
Yes, though red cabbage will change the overall flavor and color—still delicious, just different!

Is this gluten-free?
Use gluten-free flour and baking powder for a GF version. Results may vary slightly in texture.

Final Thoughts

German Cabbage and Dumplings is the kind of recipe that feels like a warm hug—simple, comforting, and soul-satisfying. Whether you grew up with this dish or are discovering it for the first time, its old-fashioned charm and easy preparation make it a timeless favorite.

Perfect for cozy weeknights, chilly weekends, or just when you’re craving something hearty and homemade.

Share Your Creations

Did you make this cozy classic? Tag your plate with #CabbageAndDumplings or #ComfortFoodClassic on Instagram or Pinterest. There’s nothing better than bringing a little old-world charm to your modern table.