German Cabbage Dumplings (Print-Friendly Version)
Cabbage and dumplings combined in a hearty German-style dish—pleasing, easy, and full of comforting flavors.
# What You’ll Need to Make This:
→ For the Dumplings
01 -
125 g all-purpose flour
02 -
120 ml whole milk
03 -
2 large eggs
→ For the Cabbage
04 -
1 medium green cabbage, chopped
05 -
1 medium onion, chopped
06 -
30 g unsalted butter
07 -
1 teaspoon salt, or to taste
08 -
1/2 teaspoon ground black pepper, or to taste
→ For Garnish
09 -
Fresh parsley, finely chopped
# How to Prepare:
01 -
In a large bowl, whisk together flour, milk, and eggs until a smooth dough forms. Cover and let rest for 10 minutes.
02 -
With wet hands, shape the rested dough into walnut-sized dumplings and set aside.
03 -
Melt butter in a large sauté pan over medium heat. Add chopped onion and cook until golden, about 4 minutes. Stir in chopped cabbage and cook, stirring occasionally, until the cabbage is tender, about 10 minutes.
04 -
Bring a large pot of salted water to a gentle boil. Carefully drop dumplings into the water and simmer until they rise to the surface, about 6–8 minutes. Remove with a slotted spoon and drain.
05 -
Add cooked dumplings to the pan with cabbage and onions. Toss gently to combine and allow to simmer together for 2–3 minutes for flavors to meld. Adjust salt and pepper to taste.
06 -
Transfer to serving bowls and sprinkle generously with fresh chopped parsley. Serve immediately while hot.
# Extra Tips:
01 -
Letting the dumpling dough rest helps produce a fluffier texture.
02 -
Fresh cabbage is recommended for optimal flavor and crunch.
03 -
Adjust seasoning and add aromatics such as garlic or nutmeg according to preference.
04 -
Leftovers may be refrigerated in an airtight container and reheated gently.
05 -
This dish pairs well with smoked sausage or as a main course with salad.