Classic German Cabbage with Dumplings
This classic German meal pairs tender, sautéed cabbage with soft, homemade dumplings for a comforting, hearty dish that’s perfect any time.
German Cabbage with Dumplings
Ingredients
| Ingredient | Quantity |
|---|---|
| Green cabbage, chopped | 1 medium head |
| Butter | 2 tablespoons |
| Onion, finely chopped | 1 |
| Salt and pepper | To taste |
| All-purpose flour | 1 cup |
| Salt (for dumplings) | ½ teaspoon |
| Milk | ½ cup |
| Eggs | 2 |
| Chopped fresh parsley | Optional, for garnish |
Instructions
Step 1: Cook the Cabbage Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent.
Step 2: Add the Cabbage
Stir in the chopped cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage is tender—about 20 minutes.
Step 3: Make the Dumpling Batter
In a medium bowl, whisk together the flour and salt. In another bowl, beat the eggs and milk. Gradually mix the wet ingredients into the dry until you have a thick, smooth batter.
Step 4: Cook the Dumplings
Bring a pot of salted water to a gentle boil. Drop small spoonfuls of the batter into the water (or use a spaetzle maker). Cook until the dumplings float to the surface and are fully cooked, about 3–5 minutes. Remove with a slotted spoon and set aside.
Step 5: Combine and Serve
Gently fold the cooked dumplings into the cabbage. Garnish with parsley if desired and serve warm.
