If you’re craving a dish that feels like a warm hug from the inside, look no further than German Cabbage & Dumplings. This comforting, authentic recipe brings together tender, buttery sautéed cabbage and soft, pillowy dumplings all mingling in savory, simple seasonings. Whether you’re after an easy weekday dinner or a nostalgic taste of German home cooking, this delightful combination is bound to become a beloved staple on your table. It’s hearty, satisfying, and budget-friendly, showing just how ordinary ingredients can transform into extraordinary flavors.
Ingredients You’ll Need
The beauty of German Cabbage & Dumplings lies in its simplicity—each ingredient plays an essential role in building layers of flavor and texture. From the crisp freshness of the cabbage to the rich silkiness of butter and the fluffy dumplings, everything comes together for a perfect balance.
- 1 medium green cabbage, chopped (about 6 cups): Offers a mild, slightly sweet crunch that softens beautifully when cooked.
- 1 yellow onion, chopped: Adds a subtle aromatic base with natural sweetness once sautéed.
- 2 tablespoons butter or olive oil: Essential for sautéing and adding depth of flavor.
- ½ teaspoon salt (or to taste): Enhances all the flavors, making every bite pop.
- ¼ teaspoon black pepper: Gives just the right hint of gentle heat.
- ½ teaspoon caraway seeds (optional): Provides that classic German note, adding a unique warmth and earthiness.
- ½ cup vegetable broth or water: Keeps the cabbage moist and infuses it with savory goodness.
- 1½ cups all-purpose flour: The main structure of the dumplings, making them delightfully soft yet sturdy.
- ½ teaspoon salt: Ensures the dumpling dough is perfectly seasoned.
- 1 large egg: Binds the dough together and adds richness.
- ½ cup milk (plus more if needed): Keeps the dough tender and easy to shape.
- 1 tablespoon butter (for finishing): Stirred in at the end to add a luscious silky finish.
- Optional: chopped parsley or chives for garnish: A fresh, colorful touch that brightens the dish.
How to Make German Cabbage & Dumplings
Step 1: Sauté the Cabbage and Onions
Start by melting your butter over medium heat in a large skillet or Dutch oven. Toss in the chopped onions and cook until they’re soft and fragrant, about 4 to 5 minutes. Next, add the cabbage along with salt, black pepper, and caraway seeds if you’re using them. Stir the mixture as it cooks for 10 to 12 minutes, letting the cabbage soften and soak up those wonderful buttery flavors.
Step 2: Add Broth and Simmer
Pour in the vegetable broth or water, then cover the pot and lower the heat. Let everything simmer gently for another 10 minutes. This step ensures that the cabbage becomes tender but still retains some lovely texture, and the broth infuses a rich, savory background to the dish.
Step 3: Prepare the Dumpling Dough
While the cabbage simmers, whisk together the flour and salt in a mixing bowl. Crack in the egg and pour the milk little by little, stirring until a soft, pliable dough forms. If your dough feels too stiff, add a splash more milk to loosen it up. You want a consistency that’s easy to drop by spoonfuls but not overly runny.
Step 4: Cook the Dumplings
Using a spoon, drop small dollops of the dough directly into the simmering cabbage mixture. Cover the pot tightly and let the dumplings steam for 10 to 12 minutes. Resist the urge to peek too often; the steam is what’s going to turn those dough balls into light, fluffy pillows.
Step 5: Finish with Butter and Serve
Once the dumplings are cooked through, gently stir in a tablespoon of butter for an irresistible silky sheen. Taste and adjust seasoning if needed. Now your German Cabbage & Dumplings are ready to be served piping hot, optionally garnished with fresh parsley or chives for a burst of color and flavor.
How to Serve German Cabbage & Dumplings
Garnishes
To elevate this humble dish, sprinkle freshly chopped parsley or chives on top. This adds a subtle freshness that contrasts beautifully with the soft dumplings and savory cabbage. A light dusting of paprika can also bring a hint of smoky color to the presentation.
Side Dishes
German Cabbage & Dumplings can shine as a main course, but pairing it with crisp green salads or roasted root vegetables turns meal time into a celebration of textures. For meat lovers, a side of schnitzel or bratwurst beautifully complements the savory flavors without overpowering them.
Creative Ways to Present
Try serving the cabbage and dumplings in rustic bowls for a cozy, homestyle vibe. Or layer the cabbage and dumplings in a shallow casserole dish topped with a light sprinkle of cheese and bake briefly until golden for a delightful twist. These creative presentations will impress guests and make the dish feel even more special.
Make Ahead and Storage
Storing Leftovers
German Cabbage & Dumplings stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier. Just make sure to cool it completely before refrigerating to maintain freshness.
Freezing
If you want to save time later, freeze the fully cooked dish in freezer-safe containers for up to 2 months. For the best results, freeze it in portions so you only thaw what you need. This makes busy weeknights much easier without sacrificing homemade goodness.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or broth to bring back moisture. Avoid microwaving on high straight away to keep the dumplings soft. Cover the pan to steam everything through evenly, stirring occasionally until warmed.
FAQs
Can I use red cabbage instead of green for German Cabbage & Dumplings?
Absolutely! Red cabbage will give a slightly earthier flavor and a vibrant color, but keep in mind it might take a bit longer to soften due to its denser leaves. Adjust cooking time accordingly for best results.
Is it possible to make the dumplings gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend, but you may need to tweak the amount of milk slightly since gluten-free flours absorb liquids differently. The texture might be a tad different but still delicious.
Can I add meat or sausage to this dish?
Definitely! Browned sausage slices or diced bacon can be stirred in with the cabbage for a richer, heartier dish. Just sauté the meat before cooking the onions to render the fat and infuse extra flavor.
What does caraway seed add to the flavor?
Caraway seeds lend a warm, slightly nutty and licorice-like flavor that is traditional in many German cabbage recipes. If you’re new to it, start with a small amount and adjust to taste—the aroma is distinctive but quite delightful.
Can I prepare the dumpling dough ahead of time?
It’s best to prepare and cook the dumpling dough fresh for the fluffiest texture. However, you can mix the dough a few hours ahead and cover it tightly in the refrigerator. Let it come to room temperature before dropping it into the cabbage mixture to cook.
Final Thoughts
There’s nothing quite like sitting down to a steaming bowl of German Cabbage & Dumplings that feels effortlessly homemade and full of heart. This dish brings comfort and tradition together in a way that’s simple yet deeply satisfying. I can’t recommend it enough for anyone looking to add a little warmth and nostalgia to their mealtime—go ahead and give it a try; it’s sure to become one of your favorites too!
PrintGerman Cabbage & Dumplings
This hearty German Cabbage and Dumplings recipe combines tender sautéed cabbage, pillowy dumplings, and classic seasonings into one comforting, budget-friendly dish. A nostalgic staple in Central European cuisine, it’s perfect for cozy dinners and quick family meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: German
Ingredients
For the Cabbage:
- 1 medium green cabbage, chopped (about 6 cups)
- 1 yellow onion, chopped
- 2 tablespoons butter or olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon caraway seeds (optional)
- ½ cup vegetable broth or water
For the Dumplings:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (plus more if needed)
- 1 tablespoon butter (for finishing)
- Optional: chopped parsley or chives for garnish
Instructions
- Sauté Cabbage: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the chopped cabbage, salt, pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally until the cabbage softens. Pour in ½ cup vegetable broth or water, cover, and let simmer for 10 minutes.
- Make Dumpling Dough: In a mixing bowl, whisk together 1½ cups all-purpose flour and ½ teaspoon salt. Add 1 large egg and ½ cup milk, stirring until a soft, slightly sticky dough forms. Add more milk if needed to achieve the right consistency.
- Cook Dumplings: Drop spoonfuls of the dough into the simmering cabbage mixture. Cover the skillet or Dutch oven tightly and let the dumplings steam over low heat for 10–12 minutes, avoiding opening the lid to ensure proper steaming.
- Finish & Serve: Remove the lid gently and stir in 1 tablespoon of butter until melted and incorporated. Serve the cabbage and dumplings hot, garnished with chopped parsley or chives if desired for a fresh touch.
Notes
- Use crisp, fresh cabbage for best results to ensure tenderness and flavor.
- Don’t peek while the dumplings are steaming to keep the steam trapped and cook the dumplings properly.
- For a richer flavor, use vegetable broth instead of water and add a pinch of nutmeg or paprika to the cabbage.