Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe

Introduction

Cabbage and dumplings is a traditional German comfort food that’s both hearty and satisfying. This simple dish combines tender, sautéed cabbage with soft, steamed dumplings, creating a warming meal perfect for chilly evenings. It’s easy to make and brings a touch of authentic flavor to your table.

Ingredients

• 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
• 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

1. Step 1: 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.
2. Step 2: Add the chopped cabbage, ½ teaspoon salt, ¼ teaspoon black pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally until the cabbage begins to soften.
3. Step 3: Pour in ½ cup of vegetable broth or water. Cover the pan and simmer for 10 minutes to allow the cabbage to steam and become tender.
4. Step 4: While the cabbage cooks, prepare the dumpling dough. In a bowl, whisk together 1½ cups flour and ½ teaspoon salt. Add 1 large egg and ½ cup milk, stirring until a soft dough forms. If the dough is too stiff, add a little more milk until it reaches a drop-able consistency.
5. Step 5: Drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover tightly and steam the dumplings for 10–12 minutes until cooked through.
6. Step 6: Remove the lid and gently stir in 1 tablespoon of butter for extra richness. Serve the cabbage and dumplings hot, with chopped parsley or chives sprinkled on top if desired.

Tips & Variations

• For a vegetarian version, use vegetable broth and olive oil instead of butter.
• Caraway seeds add a distinctive flavor, but you can omit them if you prefer a milder taste.
• If you like, add cooked bacon or sausage to the cabbage for a heartier dish.
• Use fresh herbs like thyme or dill to garnish for an aromatic twist.

Storage

Store leftover cabbage and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave, adding a splash of water or broth to maintain moisture and prevent the dumplings from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to cook the dumplings fresh to maintain their soft texture, but you can prepare the dough ahead and refrigerate it for a few hours before cooking.

What if I don’t have caraway seeds?

You can leave out the caraway seeds or substitute with a small pinch of fennel seeds or cumin for a different but pleasant flavor.

Cabbage and Dumplings: 9 Authentic Reasons This German Comfort Food Belongs on Your Table Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

This comforting German recipe features tender sautéed cabbage paired with soft, fluffy dumplings steamed directly in the flavorful cabbage mixture. Enhanced with traditional seasonings like caraway seeds and finished with butter and fresh herbs, this dish is a hearty and authentic addition to your table, perfect for cozy meals.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

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Vegetables and Seasonings

• 1 medium green cabbage, chopped (about 6 cups)
• 1 yellow onion, chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon caraway seeds (optional)

Cooking Bases

• 2 tablespoons butter or olive oil
• ½ cup vegetable broth or water

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 Garnish

• Chopped parsley or chives for garnish

Instructions

1. Sauté Cabbage: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped yellow onion and cook for 4 to 5 minutes until softened. Add the chopped cabbage, salt, black pepper, and optional caraway seeds. Cook, stirring occasionally, for 10 to 12 minutes until the cabbage starts to soften. Then add ½ cup of vegetable broth or water, cover the pan, and let it simmer gently for another 10 minutes to fully tenderize the cabbage.
2. 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 and stir until a soft dough forms. If the dough is too thick, incorporate a bit more milk gradually until the desired consistency is reached.
3. Cook Dumplings: Using a spoon, drop small spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover the skillet or Dutch oven tightly to trap the steam and cook the dumplings for 10 to 12 minutes until they are puffed and cooked through.
4. Finish & Serve: Carefully stir in 1 tablespoon of butter into the cabbage and dumplings to enrich the flavor. Serve the dish hot, optionally garnished with freshly chopped parsley or chives for a burst of color and freshness.

Notes

• Caraway seeds add a traditional German flavor but can be omitted if preferred.
• The dumpling dough should be somewhat soft but firm enough to hold shape when dropped into the cabbage.
• Use a wide pan or Dutch oven to allow enough space for the dumplings to cook evenly.
• Adjust seasoning and salt according to taste as the broth and butter add flavor richness.
• For a vegetarian version, use olive oil instead of butter and vegetable broth.

Keywords: cabbage dumplings, German comfort food, sautéed cabbage, traditional German recipe, easy dumplings