German Cabbage and Dumplings (Print Version)
# Ingredients:
→ For the Dumplings
01 -
1 cup all-purpose flour
02 -
1 teaspoon dried thyme or parsley
03 -
3/4 teaspoon black pepper
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon baking powder (optional)
06 -
1/4 teaspoon baking soda (optional)
07 -
2 large eggs, whisked and at room temperature
08 -
1-3 tablespoons milk, as needed
→ For the Cabbage
09 -
4 tablespoons unsalted butter, divided
10 -
1 large onion, roughly chopped
11 -
1 medium cabbage, chopped into large chunks
12 -
1/4 cup vegetable or chicken stock
13 -
1/2 teaspoon garlic powder
14 -
Kosher salt and freshly cracked black pepper, to taste
15 -
1 tablespoon fresh parsley, roughly chopped (for garnish)
# Instructions:
01 -
In a large bowl, combine the flour, thyme (or parsley), black pepper, and salt. If you prefer lighter dumplings, mix in the optional baking powder and baking soda.
02 -
Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir until a stiff dough forms. If the dough feels too dry, add milk, one tablespoon at a time, until it reaches the right consistency.
03 -
Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water. Dip the spoon in hot water between each scoop to prevent sticking.
04 -
Once the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside on a plate.
05 -
In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and a pinch of salt, cooking until softened and lightly golden, about 8–10 minutes.
06 -
Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir everything to combine. Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender.
07 -
Once the cabbage is cooked, gently fold in the dumplings. Toss everything together to combine. Adjust seasoning with additional salt and pepper if needed, garnish with fresh parsley, and serve.
# Notes:
01 -
The dumplings should be slightly firm yet tender when cooked properly.
02 -
For a more authentic German flavor, consider adding caraway seeds to the cabbage.