Description
Cabbage and Dumplings is a hearty German comfort food showcasing tender cabbage simmered with onions and aromatic caraway seeds, paired with soft, fluffy dumplings cooked directly in the flavorful cabbage broth. This traditional dish offers warmth and simplicity, perfect for a cozy family meal.
Ingredients
Scale
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)
Finishing:
- 1 tablespoon butter (for finishing)
- Optional: chopped parsley or chives for garnish
Instructions
- Prepare the cabbage: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Next, add the chopped cabbage along with salt, pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally to soften the cabbage. Then, pour in the vegetable broth, cover the pan, and let the mixture simmer gently for another 10 minutes until the cabbage is tender.
- Make the dumpling dough: While the cabbage simmers, whisk together the flour and salt in a bowl. Add the egg and milk, stirring continuously until a soft dough forms. If the dough is too dry and crumbly to drop by spoonfuls, add a little more milk to reach the correct consistency.
- Cook the dumplings: Drop spoonfuls of the prepared dough directly into the simmering cabbage mixture. Cover the pan tightly and allow the dumplings to steam for 10–12 minutes. They will cook through and puff up nicely as they absorb the cabbage broth flavors.
- Finish and serve: After the dumplings are cooked, gently stir in 1 tablespoon of butter into the cabbage and dumpling mixture to add richness and a lovely gloss. Serve the dish hot, garnished with chopped parsley or chives if desired for a fresh touch.
Notes
- Use vegetable broth for richer flavor, or water as a simple substitute.
- Caraway seeds add an authentic German flavor but can be omitted if preferred.
- Dumpling dough consistency is key – it should be soft enough to drop easily but firm enough to hold shape.
- Leftovers can be refrigerated and gently reheated on the stovetop.
- For a vegetarian variation, ensure the broth and butter align with dietary preferences or substitute accordingly.
