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This filling German Cabbage and Dumplings dish brings old-world comfort to your kitchen without any fuss. The soft cabbage paired with fluffy dumplings makes a meal that'll warm you right up.
I stumbled on this gem during a freezing winter when I wanted something hearty but simple. After my first try, my kids begged for it every week, and now it's our favorite dinner when the weather turns cold.
Ingredients
- All-purpose flour: Gives your dumplings that just-right texture, not too heavy or light
- Dried thyme or parsley: Brings a fragrant herb touch that works wonders with the cabbage
- Eggs: Hold the dumplings together and add richness without extra fat
- Butter: Builds the taste foundation and brings needed richness to basic ingredients
- Cabbage: The main veggie that turns wonderfully sweet and tender when cooked right
- Stock: Adds flavor layers and the wetness needed to cook cabbage properly
- Garlic powder: Puts savory notes in the dish without overwhelming the gentle cabbage
- Fresh parsley: Adds a pop of color and fresh taste to finish everything off
Step-by-Step Instructions
- Prepare the dumpling mixture:
- Mix your dry stuff in a big bowl to start your dumplings off right. The herbs pack flavor throughout, and if you want lighter dumplings, throw in some baking powder and soda.
- Create the dumpling dough:
- Dig a hole in your dry mix and pour in your beaten eggs. You want to get the texture just right, not too wet or sticky. Only add milk bit by bit if needed, looking for a stiff dough you can still work with.
- Cook the dumplings:
- Get salted water bubbling and drop spoonfuls of dough in. Dip your spoon in hot water between scoops so the dough won't stick. They'll float up when they're done, usually in about 3-5 minutes.
- Prepare the flavor base:
- Melt your butter in the pot and slowly cook the onions until they turn golden. This builds all the taste for your dish, so don't rush through this 8-10 minute step.
- Cook the cabbage:
- Toss everything else into your pot and let it simmer. The lid traps steam that turns your cabbage tender while keeping its shape. The stock adds flavor and stops burning.
- Combine and serve:
- Carefully mix your cooked dumplings into the soft cabbage, letting them soak up the tasty juices. This last toss brings everything together while keeping your dumplings whole.
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My grandma made this with cabbage straight from her garden, and she always tossed in the parsley at the very end. She used to tell me "people eat with their eyes first," and she was spot on. That little touch of green really makes this simple dish look special.
Historical Context
This German cabbage and dumplings meal, called "Krautnudeln" in some places, comes from make-do cooking traditions. Farming families would whip up this filling dish using winter-stored cabbage and basic flour dumplings to stretch their limited food supplies. German folks who moved to America brought this along, and it became a favorite in German-American homes, especially around the Midwest. Every family usually tweaks it their own way, sometimes adding bacon, apples, or caraway seeds depending on what their hometown preferred.
Storage and Reheating
German Cabbage and Dumplings keeps well in sealed containers in your fridge for up to four days. The tastes actually get better overnight, so it's great to make ahead. When you warm it up, splash in a bit of broth or water before heating it on medium-low. Stir carefully so you don't break up the dumplings. You can even freeze this dish with good results, though the dumplings might get a bit softer after thawing and reheating. For the best frozen results, cook the cabbage a little less before adding dumplings and putting it in the freezer.
Ingredient Substitutions
Want a healthier twist? Try whole wheat flour instead of all-purpose for more nutritious dumplings, but know they'll be a bit heavier. Red cabbage works great too and adds nice color plus a sweeter taste. Stick with veggie stock if you don't eat meat, or go with chicken stock for extra richness if you do. For more flavor, toss in a tablespoon of caraway seeds with the cabbage or mix a teaspoon of ground caraway into your dumpling mix. If you can't do dairy, swap the butter for olive oil without losing much taste.
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This meal mixes thriftiness with fantastic flavor, giving you comfort in every spoonful.
Frequently Asked Questions
- → Can I make the dumplings ahead of time?
You can definitely prep the dumplings a day before you need them. Cook them as the instructions say, then pop them in a sealed container in your fridge. Just warm them up in gently bubbling water for a minute or two before mixing with the cabbage.
- → What type of cabbage works best for this dish?
Regular green cabbage is the go-to choice and gives the best results, though savoy cabbage works too if you want something a bit different with a softer taste. Don't use red cabbage though - it'll turn your whole dish a funny color.
- → How do I know when the dumplings are cooked properly?
When dumplings are done, they'll pop up to the top of the boiling water. This usually takes around 3-5 minutes depending on how big they are. They should feel bouncy and light when you touch them with your spoon.
- → Can I make this dish vegetarian?
For sure! Just swap in veggie stock instead of chicken stock. Everything else is already meat-free, so it makes a great main dish for vegetarians.
- → What can I serve with German cabbage and dumplings?
This works great all by itself, but you can also add German sausages, a pork roast, or schnitzel if you want meat. A basic green salad or some pickled veggies on the side help cut through the richness.
- → How do I store and reheat leftovers?
Put any extras in a sealed container in your fridge and eat within 3 days. Warm it up slowly on the stove with a little splash of stock or water so it doesn't dry out. Try not to use the microwave - it can make your dumplings tough and rubbery.