Let Me Tell You About My Cabbage and Dumplings Obsession
Alright, before we get down to business, I’ve got to confess: German Cabbage and Dumplings is one of those weirdly comforting dishes I make when I’m feeling a bit homesick for my Oma’s kitchen. (She wasn’t technically German, but she made this anyway—rules are for other people, right?) I have such strong memories of standing on tiptoe at the stove, impatiently poking the dumplings and getting told off for eating half the cabbage before dinner. And honestly, if you’re the kind of person who stands in the kitchen snacking while you cook, you’re in good company here.
There was that one time I used purple cabbage by accident and, well, let’s just say it looked like a science experiment gone a bit sideways. Still tasted good. Mostly.
Why You’ll Love This (Or At Least, Why I Do)
I make this whenever the weather starts turning (so, like, late September, sometimes August if I can’t wait). My family pretty much stampedes to the kitchen when they smell the onions and cabbage sizzling. It’s cozy, filling, and cheap—plus, you don’t need any fancy ingredients. In fact, the simpler, the better. (Just don’t skip the caraway seeds. Trust me. I tried. Bland city.)
Also, it’s a fantastic way to use up that cabbage lurking in the back of the fridge. No judgment if yours is a bit sad looking; mine usually is too.
What You’ll Need (And What I Sometimes Sub In)
- 1 medium green cabbage (about 800g, but who’s counting?) – I’ve done this with Savoy and even red cabbage in a pinch, but green is easiest
- 2 medium onions, chopped – yellow or white, but red works if you like a bit more sweetness
- 2-3 tbsp butter or a good splash of oil – my grandma swore by salted butter, but I use whatever’s handy
- Salt and pepper, to taste
- 1 tsp caraway seeds (optional, but I always regret skipping)
- 1/2 cup chicken or veg broth – honestly, I often use water and a bouillon cube
- For the dumplings:
- 2 cups plain flour – all-purpose, not fancy stuff
- 2 large eggs
- 1/2 cup milk (can be plant-based; I used oat milk once and lived to tell the tale)
- 1/2 tsp salt
- Pinch of nutmeg (if you feel fancy, otherwise skip it)
How to Make It (Plus Some Chaos Along the Way)
- First up: Chop your cabbage. I just hack it in half, cut out the core (try not to lose a finger), and then slice it into strips. Thick or thin—honestly, whatever makes you happy.
- Heat the butter in a big old pot or Dutch oven. Toss in onions, cook ’em on medium till they’re soft and just starting to brown. This is where I usually sneak a taste.
- Dump in the cabbage, caraway, salt, and pepper. Stir it around until everything’s shiny and starting to wilt. Don’t panic if it looks too full, cabbage collapses like my resolve at a bake sale.
- Pour in your broth (or whatever you’re using) and cover. Let it simmer 15-20 mins. Stir once or twice. If it starts sticking, just add a splash more liquid.
- Meanwhile, mix up the dumplings: Flour, eggs, milk, salt, and nutmeg go in a bowl. Stir till it’s a thick, sticky dough. If it’s too dry, little more milk. Too wet? Toss in more flour. Should look like a cross between sticky bread dough and cake batter. (I know that’s vague, but you’ll see.)
- Bring a big pot of salted water to a gentle boil. (Don’t let it rage, or your dumplings fall apart—learned that the weird way.) Scoop out spoonfuls of dough and drop them in. I use two spoons, but honestly, you could just plop them in with your hands if you’re brave.
- Let the dumplings cook till they float up—usually 8-10 mins. Fish them out with a slotted spoon. Try not to eat them all before they hit the cabbage.
- Once the cabbage is soft and tastes good (this is the point I always sneak a forkful or three), stir in your dumplings. Let them hang out together for five minutes so everything’s cozy and warm.
Little Notes from My Many (Many) Tries
- The dumplings are forgiving. Too sticky? Flop more flour in. Too dense? Thinner next time. Mine have come out like tennis balls and soft pillows—both good.
- Cabbage cooks down *way* more than you’d expect. Start with more than you think you need or you’ll wish you had.
- If you’re out of caraway, fennel seeds do the trick in a pinch. Or leave ’em out if your family hates them—mine’s divided on this, actually.
What Else Have I Tried? (Some Versions Worked…Some, Eh)
- Added bacon once. Everyone cheered (except the vegetarian in the house—oops).
- Used sauerkraut instead of fresh cabbage. Tastes good, just more sour. Maybe not for kids. Or picky partners.
- Tried gluten-free flour for the dumplings, and they kinda dissolved. So…maybe don’t do that unless you have a trusted blend.
- Chucked in a handful of chopped apples for sweetness—surprisingly nice! Especially with red cabbage.
Do You Need Special Equipment? (Sort Of…But Not Really)
Big pot for the cabbage. Another pot for boiling dumplings. If you only have one, do the cabbage first, then use the pot for dumplings while the cabbage chills in a bowl. My friend swears by a potato ricer for the dumpling dough (no clue why), but I just use a fork and a bowl. No fancy stuff here. (But if you want to get nerdy about dumpling scoops, check out Serious Eats’ scoop guide—I love their reviews!)
How to Store It (But We Rarely Get That Far…)
This keeps in the fridge for a couple days, covered. Gets a bit denser, but actually, I find it tastes better the next day—if it survives that long. In my house, leftovers are basically an urban legend.
How We Serve It (Your Way Is Fine Too)
I usually just pile it into big bowls, maybe with a blob of mustard or a sprinkle of fresh parsley if I’m feeling fancy. In winter, add some rye bread on the side—my family calls it the “dig-in-and-don’t-talk” meal. If you want to get really cozy, light a candle and pretend you’re in a Bavarian tavern (lederhosen not required, unless you want).
Stuff I’ve Learned the Hard Way (So You Don’t Have To)
- Don’t rush the cabbage. I tried cranking the heat and ended up with burnt onions and crunchy leaves—just let it do its thing.
- Dumplings need enough room to float. If your pot’s too crowded, do them in batches. Otherwise, you get one giant mass (ask me how I know).
- Actually, on second thought, if you like crispy bits, let the cabbage get a little brown at the bottom before you add liquid. Tastes ace.
FAQ: Real Questions (And Honest Answers)
- Can I freeze it? Technically, sure—but the dumplings get a bit rubbery, so I wouldn’t serve it to guests after freezing. For solo lunches, go for it.
- Is this traditional? Well, sort of? There are a million variations, but this is the way my family (and half the internet) seems to do it. If you want to dive into the real-deal German stuff, this recipe collection is a gold mine.
- Can I use store-bought dumplings? Yup, I’ve grabbed a bag of frozen spaetzle before when I was low on time (or patience). Worked great.
- What if I hate caraway? Skip it! Or try fennel or nothing at all. The world won’t end, promise.
- Does it have to be vegetarian? Nah, toss in sausage, bacon, or even browned ground pork if you want. Or keep it classic—totally up to you.
- How do I make it healthier? Uh, it’s cabbage and dumplings, so we’re not winning nutrition awards here—but you can use whole wheat flour, olive oil, and add extra veggies if you like.
Anyway, there you have it—my take on German Cabbage and Dumplings. If you make it, let me know if your family scrambles for seconds, too. And if you want to get nerdy about dumpling science, this Potato Dumplings guide is fascinating (but, fair warning, it’s a rabbit hole!).
Ingredients
- 1 medium head green cabbage, chopped
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups vegetable broth
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking powder
- 2 tablespoons chopped fresh parsley
Instructions
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1Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
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2Stir in the chopped cabbage, caraway seeds, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
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3Pour in the vegetable broth, bring to a simmer, cover, and cook for 20 minutes until the cabbage is tender.
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4Meanwhile, prepare the dumpling dough: In a bowl, mix together flour, baking powder, milk, egg, and parsley until a sticky dough forms.
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5Drop spoonfuls of the dumpling dough onto the simmering cabbage mixture. Cover and cook for 15-18 minutes, or until the dumplings are puffed and cooked through.
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6Serve hot, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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