Best German Cabbage and Dumplings: A Hearty Family Classic

 


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