Traditional German Cabbage and Dumplings
This hearty German-inspired Cabbage and Dumplings dish—often known as Kraut und Spätzle or similar to Haluski—is pure comfort on a plate. The soft yet slightly chewy dumplings pair beautifully with tender, buttery cabbage. As the cabbage cooks down in broth and butter, it creates a savory sauce that clings to every bite. A touch of thyme and black pepper brings that rustic, old-world warmth found in traditional European kitchens.
German Cabbage and Dumplings
Ingredients
Dumplings
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Large eggs, room temperature & beaten | 2 |
| Milk | 1–3 tbsp (as needed) |
| Dried thyme or parsley | 1 tsp |
| Black pepper | ¾ tsp |
| Salt | ½ tsp |
| Baking powder (optional) | ½ tsp |
| Baking soda (optional) | ¼ tsp |
Cabbage Mixture
| Ingredient | Amount |
|---|---|
| Medium cabbage, cut into large pieces | 1 |
| Unsalted butter, divided | 4 tbsp |
| Large onion, roughly chopped | 1 |
| Vegetable or chicken stock | ¼ cup |
| Garlic powder | ½ tsp |
| Kosher salt & black pepper | To taste |
| Fresh parsley, chopped (garnish) | 1 tbsp |
Directions
Step 1: Prepare the Dumpling Dough
In a mixing bowl, combine flour, thyme (or parsley), pepper, salt, and optional leavening agents if using. Create a well in the center and add the beaten eggs. Stir until a thick dough forms, adding milk gradually only if needed to bring it together.
Step 2: Cook the Dumplings
Bring a large pot of salted water to a rolling boil. Drop spoonfuls of dough (about a tablespoon each) into the water.
Tip: Lightly dip your spoon into the boiling water before scooping to help release the dough easily.
When the dumplings rise to the surface, they’re ready. Remove with a slotted spoon and set aside.
Step 3: Sauté the Onion
In a large pot or deep skillet, melt 2 tablespoons of butter over medium heat. Cook the onion for 8–10 minutes until soft and lightly caramelized, building a rich flavor base.
Step 4: Cook the Cabbage
Add the remaining butter along with the cabbage, stock, garlic powder, salt, and pepper. Cover and simmer until the cabbage is tender and most of the liquid has reduced into a light sauce.
Step 5: Combine & Finish
Gently fold the dumplings into the cabbage, tossing carefully so they’re coated in the buttery pan sauce. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
