Step-by-Step Instructions
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Prep the cabbage – Remove the outer leaves, core the cabbage, and slice it into fine shreds.
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Sauté in butter – In a large pot, melt the butter over medium heat. Add the cabbage, season with salt and pepper, and cook until tender, stirring occasionally.
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Make the dumpling batter – In a mixing bowl, combine flour, eggs, and milk. Stir until you have a thick, spoonable batter. Adjust with a little more flour or milk if needed.
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Steam the dumplings – Once the cabbage is tender, drop spoonfuls of the batter directly onto the cabbage. Cover the pot and steam for 15 minutes without lifting the lid.
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Serve & enjoy – Gently remove the dumplings along with the cabbage. Serve hot with extra butter if desired.
Variations to Try
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Bacon & Onion – Fry bacon and onions until crisp, then stir into the cooked cabbage for a smoky twist.
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Caraway Seeds – Add 1 tbsp toasted caraway seeds to the dumpling batter for a traditional German flavor.
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Sweet Touch – Stir thin apple slices into the cabbage for a savory-sweet balance.
Tips for the Best Dumplings
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No peeking! Lifting the lid during cooking lets out steam, making dumplings dense.
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Season well – Cabbage loves salt, so don’t be shy.
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Make ahead – You can prep the cabbage earlier in the day and steam the dumplings just before serving.
Serving Suggestions
This dish is hearty enough on its own, but it’s also wonderful with:
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A crisp cucumber salad
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Roasted sausage or pork chops
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Fresh rye bread and butter
Storage & Reheating
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Fridge – Store in an airtight container for up to 3 days.
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Reheat – Warm gently on the stovetop with a splash of broth or water.
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Freezer – Cabbage freezes well; dumplings are best enjoyed fresh.
Final Thoughts
German Cabbage and Dumplings is the kind of recipe that doesn’t just feed you — it connects you to something bigger. Whether you make it exactly as written or add your own twist, it’s a dish that feels like home.
