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German Cabbage and Dumplings

A hearty and comforting meal featuring fluffy dumplings served with sautéed cabbage, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dumplings
  • 2 cups flour Whole wheat can be substituted for a healthier option.
  • 2 large eggs Bind the dumpling ingredients together.
  • 1 cup milk Consider plant-based milk for lactose-free needs.
  • 1 teaspoon salt Enhances flavor; adjust according to dietary needs.
  • 2 tablespoons butter Can be replaced with olive oil or margarine for a lighter option.
For the Cabbage
  • 1 medium head cabbage Provides essential nutrients and bulk to the dish.
  • 1 onion chopped Offers sweetness and depth when sautéed.
  • 1 teaspoon pepper Brings out flavors.
  • 1 teaspoon caraway seeds (optional) Adds a unique flavor profile reminiscent of traditional German dishes.

Method
 

Preparation
  1. Cut the cabbage into quarters and remove the core. Boil in salted water until tender, about 10 minutes.
  2. In a bowl, mix flour, eggs, milk, and salt to form a dough. Add more flour gradually if it’s too sticky.
  3. Bring a large pot of salted water to a boil.
  4. Roll the dough into small balls, about the size of a golf ball.
Cooking
  1. Drop the balls and chopped cabbage into the boiling water. Cook until the dumplings float to the surface, about 5-7 minutes.
  2. In a skillet, melt butter over medium heat and sauté the onions until golden, approximately 5-7 minutes.
Serving
  1. Serve the dumplings topped with the sautéed onions, sprinkled with pepper and caraway seeds, if desired.

Notes

Feel free to experiment with herbs like dill or parsley in the dumpling dough for enhanced flavor. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.