German cabbage and dumplings is a hearty comfort meal often made with sautéed cabbage and soft dumplings (sometimes called spaetzle-style or flour dumplings). It’s simple, filling, and very popular in Central European home cooking. 🥬🥟
Ingredients
- 1 medium Cabbage, shredded
- 1 Onion, chopped
- 2 tbsp Butter
- 1 tsp Caraway seeds (optional but traditional)
- Salt and pepper to taste
Dumplings
- 2 cups All-purpose flour
- 2 Eggs
- ½ cup Milk
- ½ tsp salt
Instructions
1. Cook the Cabbage
- Melt butter in a large skillet over medium heat.
- Add onion and cook until soft.
- Add shredded cabbage and caraway seeds.
- Cook for 10–15 minutes, stirring occasionally, until cabbage is tender and lightly browned.
2. Make the Dumpling Dough
- In a bowl, mix flour, eggs, milk, and salt.
- Stir until a thick, sticky batter forms.
3. Cook the Dumplings
- Bring a pot of salted water to a boil.
- Drop small spoonfuls of dough into the water.
- Cook until dumplings float to the top (2–3 minutes), then drain.
4. Combine
- Toss the dumplings with the sautéed cabbage.
- Add a little extra butter if desired and season with salt and pepper.
Optional Add-Ins
- Bacon for smoky flavor 🥓
- Sausage to make it a full meal
- A splash of Apple cider vinegar for brightness
✅ Tip: This dish tastes even better the next day because the cabbage and dumplings absorb more flavor.
If you want, I can also show you an authentic German “Oma-style” version of cabbage and dumplings that uses pan-fried dumplings and tastes amazing. 🇩🇪🥬🥟
