Best German Cabbage and Dumplings: A Hearty Family Classic 🥬🥣
Before we dive into warm cabbage and pillowy dumplings, I just want to say — thank you for being here. Some recipes are more than just meals… they’re memories. And this one? It’s straight from the heart. This German Cabbage and Dumplings dish has been passed down in my family for generations, shared around cozy kitchen tables, and always served with love (and lots of butter!).
So if you’re looking for a rustic, soul-warming meal that tastes like home — this is it.
What Is German Cabbage and Dumplings?
This dish is a traditional German comfort food made with sautéed cabbage and soft dumplings, cooked together in one pot. It’s hearty, simple, and deeply satisfying, made from humble ingredients that somehow become magic together.
In its original form, it was a peasant meal — affordable, filling, and nourishing. Today, it’s a beloved classic with endless variations across families and regions.
Why You’ll Love This Recipe
🧡 One-pot wonder — minimal mess, maximum flavor!
🥬 Vegetarian-friendly but super filling
🥄 Soft, fluffy dumplings you’ll want to eat straight from the pot
🌿 Customizable — go traditional or try fun modern twists
👩🍳 Beginner-friendly and great for family cooking nights
What It Tastes Like
Comfort. Pure and simple. The cabbage becomes tender and buttery, almost caramelized from the sauté. The dumplings are pillowy and warm, soaking up all the savory flavor from the pot. It’s a dish that feels humble and special all at once — and it’s just as delicious reheated the next day.
Health & Comfort Benefits
Cabbage is rich in vitamin C, fiber, and antioxidants
Dumplings are made with basic pantry staples
No processed ingredients — just real, wholesome food
A perfect choice for chilly evenings or easy Sunday dinners
Ingredients
Here’s what you’ll need to make this traditional German dish:
For the Cabbage:
1 medium green cabbage
4 tbsp butter
Salt & pepper, to taste
For the Dumplings:
2 cups all-purpose flour
2 large eggs
½ cup milk
Tools You’ll Need
Large pot or Dutch oven
Mixing bowl
Sharp knife
Wooden spoon
Lid for simmering
Spoon for dropping dumplings
Ingredient Additions & Substitutions
Customize it your way:
Add bacon & onions for a smoky twist (see variations below!)
Use red cabbage for a sweeter, deeper flavor
Add fresh herbs like dill or parsley for a bright finish
Swap milk for plant-based milk (if dairy-free)
How to Make German Cabbage
How to Make German Cabbage and Dumplings
1. Prepare the Cabbage
Remove outer leaves and core from your cabbage.
Finely shred it using a sharp knife.
In a large pot, melt the butter over medium heat.
Add the shredded cabbage and sauté, stirring often, for 15–20 minutes, until soft and golden.
Season with salt and pepper to taste.
2. Make the Dumpling Batter
In a bowl, combine:
2 cups flour
2 eggs
½ cup milk
Stir until a thick batter forms. Adjust with more flour or milk as needed. It should be thick but spoonable.
3. Cook the Dumplings
When the cabbage is tender and lightly simmering:
Use a spoon to drop small scoops of batter over the cabbage.
Cover the pot with a tight lid and don’t lift it for 15 minutes — this helps the dumplings steam properly and stay fluffy.
After 15 minutes, check that the dumplings are cooked through.
Serve hot with plenty of buttery cabbage on each plate. 🧈
What to Serve with Cabbage and Dumplings
This dish is hearty on its own, but you can pair it with:
Sausages or smoked meats (for meat-eaters)
Applesauce or pickled beets for a sweet contrast
A crisp green salad with vinegar dressing
A cold German beer or a glass of Riesling 🍻
Recipe Variations
🥓 1. Bacon & Onion
Fry chopped bacon and diced onions in the pot before adding cabbage. This gives the dish a savory, smoky flavor.
🌱 2. Caraway Seeds
Add 1 tbsp toasted caraway seeds to the cabbage or dumpling batter — a classic pairing with cabbage in German cuisine.
🍏 3. Apples
Add thinly sliced apples while sautéing the cabbage for a sweet-salty combination that’s so comforting.
Keto-Friendly Version
While traditional dumplings use flour, you can try:
Almond flour dumplings using egg, almond flour, and cheese
Steamed cauliflower in place of dumplings
Cabbage sautéed in olive oil with garlic, bacon, and parmesan for a low-carb, high-flavor option
Storage & Reheating
Store leftovers in an airtight container for up to 4 days in the fridge
Reheat gently on the stovetop or microwave until warm
Add a splash of broth or butter if it dries out during reheating
Frequently Asked Questions (FAQ)
Can I make the dumplings ahead of time?
Yes! You can mix the batter in advance and refrigerate it for a few hours. Just give it a good stir before cooking.
Can I freeze this dish?
It’s best fresh, but you can freeze portions. Let thaw fully, then reheat slowly with a bit of butter or broth.
What kind of cabbage should I use?
Green cabbage is classic, but Savoy or even Napa works in a pinch.
My dumplings came out dense — what went wrong?
Most likely the lid was lifted while cooking or the batter was overmixed. Keep it covered and mix gently for best results!
Wrapping It Up
This German Cabbage and Dumplings recipe isn’t just food — it’s comfort, history, and family in a pot. Whether you’re reviving old traditions or creating new ones, this dish will bring warmth and joy to your table every time. 💛
Let the cabbage get buttery, let the dumplings puff up, and don’t be afraid to make it your own.
Nutritional Info (Per Serving, Approximate)
Calories: 310
Carbs: 35g
Protein: 8g
Fat: 15g
Fiber: 4g
Sodium: 260mg
0 commentaires:
Enregistrer un commentaire