German Cabbage and Dumplings
Hearty German-style cabbage and dumplings recipe made with butter, eggs, and savory herbs. Perfect comfort food for fall or winter.
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.