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

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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.