This easy Cabbage and Dumplings recipe is your one-way ticket to rustic, soul-warming comfort, ready in under an hour. It's a simple, hearty dish where tender, buttery cabbage meets impossibly fluffy, savory dumplings. Forget complicated steps; this recipe relies on pantry staples to create a meal that feels both nostalgic and wonderfully satisfying. Whether you're a fan of traditional German cuisine or just looking for an interesting dinner idea, this dish is a guaranteed winner.
When I first started making German Cabbage and Dumplings, I was worried the dumplings would be dense. My first batch was… let's just say "sturdy." But I discovered the secret is twofold: don't overwork the dough, and dip your spoon in the hot cooking water before scooping. This tiny trick makes them slide off effortlessly and cook into light, airy pillows. Now, the nutty aroma of butter and sweet onions filling my kitchen is one of my favorite parts of making this classic.
Why You'll Love This Recipe
- Ultimate Comfort Food: This dish is the culinary equivalent of a warm hug. It's hearty, satisfying, and perfect for a cozy night in.
- Budget-Friendly: Made with simple, inexpensive ingredients like cabbage, flour, and onions, it’s proof that you don't need to spend a lot to eat incredibly well.
- Surprisingly Quick: From start to finish, you can have this amazing meal on the table in about 45 minutes, making it a perfect weeknight hero.
- Endlessly Versatile: Serve it as a hearty vegetarian main or as a classic side dish alongside bratwurst, roast pork, or schnitzel.
Ingredients Needed
For the Fluffy Dumplings
- All-purpose flour: The structural base for our light, pillowy dumplings.
- Dried thyme or parsley: Adds a subtle, herbaceous note that complements the cabbage beautifully.
- Black pepper: Freshly cracked for a gentle, warming spice.
- Salt: Essential for bringing out the flavor in the dough.
- Baking powder & baking soda (optional): My secret weapon! A tiny bit of each guarantees the fluffiest texture.
- Large eggs: Binds the dough and adds richness. Bring them to room temperature for easier mixing.
- Milk: Use just a splash if needed to bring the dough together.
For the Sweet & Savory Cabbage
- Unsalted butter: The foundation of our flavor. We use a generous amount for sautéing.
- Large onion: Roughly chopped, it melts down to create a sweet, aromatic base.
- Medium green cabbage: The star of the show! Chopped into chunky, satisfying pieces.
- Vegetable or chicken stock: Adds moisture and a layer of savory depth.
- Garlic powder: For a touch of savory flavor that works perfectly with the onion.
- Fresh parsley: For a final garnish of fresh, bright color and taste.
How to Make German Cabbage and Dumplings
Step 1: Prepare the Dumpling Dough
- In a large mixing bowl, whisk together the flour, thyme (or parsley), black pepper, salt, and the optional baking powder and baking soda.
- Create a small well in the center of the dry ingredients. Pour in the whisked eggs.
- Using a fork or spatula, gently stir until a stiff, shaggy dough forms. Be careful not to overmix! If the dough seems too dry, add milk one tablespoon at a time until it just comes together. Set the bowl aside.
Step 2: Cook the Dumplings
- Bring a large pot of salted water to a rolling boil.
- Using a tablespoon, scoop portions of the dough and drop them into the boiling water. My best tip: dip the spoon into the hot water between each scoop. This prevents the dough from sticking and helps it slide right off.
- Boil the dumplings for about 5-7 minutes. They are perfectly cooked when they puff up and float to the surface.
- Remove the cooked dumplings with a slotted spoon and place them on a plate.
Step 3: Sauté the Cabbage
- While the dumplings cook, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and a pinch of salt. Sauté for 8-10 minutes, until the onion is soft, translucent, and smells wonderfully sweet.
- Add the remaining 2 tablespoons of butter, the chopped cabbage, stock, garlic powder, salt, and pepper. Stir well to coat everything in the buttery goodness.
- Bring the mixture to a simmer, then reduce the heat, cover the pot with a lid, and let it cook for 15-20 minutes, or until the cabbage is perfectly tender.
Step 4: Combine and Serve
- Once the cabbage is cooked to your liking, gently fold the cooked dumplings into the pot.
- Toss everything together carefully to combine. Let it simmer for another minute to allow the flavors to meld.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Garnish generously with fresh parsley and serve hot.
Tips for Success
- Don't Overmix the Dough: For the lightest, fluffiest dumplings, mix the dough just until it comes together. Overworking it will develop the gluten and make the dumplings tough.
- Chop Cabbage Evenly: Try to chop your cabbage into roughly uniform chunks. This ensures it all cooks at the same rate and becomes tender at the same time.
- Add a Tangy Finish: For a brighter flavor, a tiny splash of apple cider vinegar stirred in at the very end works wonders to cut through the richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the cabbage and dumplings in a pan over low heat with a splash of water or stock to prevent them from drying out.
Frequently Asked Questions (FAQ)
Can I freeze Cabbage and Dumplings?
While the cabbage portion freezes beautifully, the dumplings can become a bit dense upon thawing. For the best results, I recommend freezing the cooked cabbage mixture on its own. When you’re ready to eat, thaw the cabbage, reheat it on the stove, and boil a fresh batch of dumplings to add in.
What can I add for extra flavor or protein?
This dish is a fantastic base for additions! For a heartier meal, add crispy bacon, sliced smoked sausage (like kielbasa), or leftover shredded ham. For a more traditional German flavor, toss in a teaspoon of caraway seeds with the cabbage.
My dumplings were dense. What did I do wrong?
Dense dumplings are almost always caused by overmixing the dough. The key is to stir just until the wet and dry ingredients are combined and no flour streaks remain. A lumpy, slightly shaggy dough is exactly what you want for light, fluffy results!
Hearty German Cabbage and Dumplings: A Cozy Classic Recipe
Ingredients
For the Dumplings
- 1 cup all-purpose flour
- 1 teaspoon dried thyme or dried parsley
- 3/4 teaspoon black pepper freshly cracked is best
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder optional, for lighter dumplings
- 1/4 teaspoon baking soda optional, for lighter dumplings
- 2 large eggs whisked and at room temperature
- 1-3 tablespoons milk as needed
For the Cabbage
- 4 tablespoons unsalted butter divided
- 1 large onion roughly chopped
- 1 medium cabbage chopped into large chunks
- 1/4 cup vegetable stock or chicken stock
- 1/2 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper to taste
- 1 tablespoon fresh parsley roughly chopped, for garnish
Instructions
- Combine the all-purpose flour, dried thyme, black pepper, and salt in a large mixing bowl. For lighter dumplings, whisk in the optional baking powder and baking soda.
- Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir with a fork until a stiff dough forms, adding milk one tablespoon at a time if the mixture is too dry.
- Bring a large pot of salted water to a rolling boil.
- Drop tablespoon-sized portions of the dumpling dough into the boiling water, dipping your spoon in the hot water between scoops to prevent sticking. Cook until the dumplings float to the surface, then remove them with a slotted spoon and set aside.
- Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Sauté the chopped onion with a pinch of salt until softened and lightly golden, about 8-10 minutes.
- Add the remaining 2 tablespoons of butter, the chopped cabbage, vegetable stock, garlic powder, salt, and pepper to the pot. Stir to combine, bring to a simmer, then cover and cook until the cabbage is tender.
- Gently fold the cooked dumplings into the tender cabbage, tossing to combine everything. Adjust the seasoning with additional salt and pepper to taste, garnish with fresh parsley, and serve warm.
Equipment
- Large Mixing Bowl
- Large Pot or Dutch Oven
- Slotted spoon
