German Cabbage and Dumplings is a hearty, one-pot comfort dish brimming with old-world flavor and rustic charm. It’s a satisfying mix of tender cabbage and soft, pillowy dumplings.
With humble ingredients and rich aroma, this stew turns a simple meal into a cozy ritual. Perfect for cold nights or when nostalgia calls for something warm, buttery, and soul-soothing.
Main Ingredients That Make German Cabbage and Dumplings Shine
- Cabbage – The star vegetable, cooked until tender and mellow, soaking up buttery richness and stock for deep, savory flavor.
- All-purpose flour – The foundation for the dumplings, creating a sturdy yet soft bite that holds together beautifully.
- Eggs – They bind the dumpling dough, adding richness and structure with just the right tenderness.
- Onion – Slowly sautéed to bring a touch of sweetness and depth, setting the aromatic base for the cabbage.
- Unsalted butter – Divided for sautéing and simmering, lending velvety texture and indulgent flavor throughout.
- Vegetable or chicken stock – Just enough to steam the cabbage, enriching the dish with savory undertones.
- Dried thyme or parsley – Infuses the dumplings with herbaceous lift, balancing the richness of the dish.
- Black pepper – Adds just the right amount of bite to contrast the soft, buttery backdrop.
How to Make German Cabbage and Dumplings
Start with the dumplings: mix the dry ingredients, stir in the eggs, and form a stiff dough. A splash of milk helps achieve the right consistency. Drop spoonfuls into boiling salted water—when they float, they’re done.
Sauté onions in butter until golden and fragrant. Stir in chopped cabbage, more butter, a splash of stock, and a sprinkle of garlic powder. Let it simmer gently until the cabbage is meltingly tender.
Add the dumplings back in and toss gently to coat everything in that buttery broth. Finish with fresh parsley, adjust seasoning, and serve warm.
Kitchen Notes & Cozy Twists
For extra richness, swap part of the butter with bacon drippings or sauté diced bacon along with the onions. A pinch of caraway seeds can also echo traditional German flavor if you like a subtle bitterness.
Want more texture? Let some cabbage edges caramelize slightly before adding the broth. And for a vegetarian version, stick to veggie stock and skip any meat additions without sacrificing comfort.
These dumplings can also be adapted—add grated cheese to the dough or use chives instead of parsley for an herby upgrade.
Storing the Goodness: Dumplings for Days
Leftovers hold up well and taste even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce and keep dumplings tender.
Freezing isn’t ideal for dumplings as their texture can turn rubbery, but the cabbage base freezes well. If planning ahead, freeze just the cabbage stew and make dumplings fresh before serving.
German Cabbage and Dumplings
Ingredients
For the Dumplings:
- 3/4 tsp ground black pepper
- 1/4 tsp baking soda optional
- 1 cup all-purpose flour
- 1-3 Tbsp milk as needed
- 1/2 tsp salt
- 2 large eggs beaten
- 1 tsp dried thyme or parsley
- 1/2 tsp baking powder optional
For the Cabbage:
- 1 Tbsp freshly chopped parsley
- 1/4 cup chicken or vegetable stock
- 1 medium head of cabbage chopped
- 1/2 tsp garlic powder
- 4 Tbsp unsalted butter divided
- 1 large onion finely chopped
Instructions
- Combine the flour, dried thyme or parsley, black pepper, salt, and, if using, the baking powder and baking soda in a mixing bowl. Form a well in the center and incorporate the beaten eggs, blending to form a dense dough. Introduce milk gradually if the dough requires moisture to bind.
- Bring a generously salted pot of water to a rolling boil. Dip a spoon in the hot water, scoop out portions of dough roughly the size of a tablespoon, and drop them into the boiling water. Allow the dumplings to cook until they rise to the surface, signaling they are cooked through. Retrieve with a slotted spoon and set aside.
- In a large sauté pan, melt 2 tablespoons of butter and cook the chopped onion until it becomes tender and translucent, approximately 8–10 minutes. Add the remaining butter along with the cabbage, stock, and garlic powder. Season with salt and pepper to taste, cover the pan, and let it simmer until the cabbage reaches a soft, stewed consistency.
- Fold the prepared dumplings gently into the cabbage mixture, stirring to combine without breaking them. Sprinkle with freshly chopped parsley and adjust seasoning if needed before serving.
