Description
This delicious German Cabbage & Dumplings recipe is a cozy, comforting dish perfect for a hearty meal. It combines tender sautéed cabbage with soft, flavorful dumplings, seasoned with parsley, onions, and traditional spices. Ideal for a family dinner, this dish offers a homely taste of German cuisine with flexible ingredient swaps for dietary preferences.
Ingredients
Scale
Vegetables and Herbs
- 1 head Cabbage (Green or savoy cabbage)
- 1 medium Onion (Shallots can be used as a substitute)
- 1/4 cup Parsley (Chives or dill can be used)
Dough and Seasonings
- 1 cup Flour (Whole wheat flour is a healthy alternative)
- 2 large Eggs (Use a flax egg for vegan option)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Pepper (Consider adding nutmeg for extra flavor)
Cooking Fats
- 2 tablespoons Butter (Can substitute with olive oil)
Instructions
- Prepare the Dumpling Dough: In a mixing bowl, combine the flour, eggs, salt, and pepper. Mix gently until a smooth dough forms. If the dough is too sticky, add a little more flour. Let the dough rest while you prepare the cabbage.
- Cook the Cabbage and Onions: Finely chop the cabbage and dice the onion. In a large skillet, melt the butter over medium heat. Add the onions and sauté until translucent, about 3-5 minutes. Add the chopped cabbage, salt, and pepper (and optional nutmeg) and cook until cabbage is tender, about 10-12 minutes. Stir occasionally to prevent burning.
- Form and Cook Dumplings: Bring a large pot of salted water to a boil. Meanwhile, form dumplings by shaping small pieces of dough into round shapes (about the size of a walnut). Once the water is boiling, carefully drop the dumplings in, cooking in batches if necessary. Cook dumplings until they rise to the surface and then cook for an additional 2-3 minutes. Remove with a slotted spoon and drain.
- Combine and Garnish: Gently stir the cooked dumplings into the skillet with the sautéed cabbage and onions. Heat through for 2-3 minutes so the flavors meld together. Sprinkle freshly chopped parsley over the top before serving.
Notes
- Use whole wheat flour for a healthier, fiber-rich dumpling alternative.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Optional nutmeg adds a warm, aromatic note to the cabbage.
- Leftover dumplings can be lightly fried the next day for a crispy variation.
- Chives or dill are great substitutes for parsley to vary flavor.
