Whenever I’m craving pure comfort and simplicity in the kitchen, I turn to this German Cabbage and Dumplingsrecipe. It’s one of those old-world dishes that feels like a warm hug — buttery dumplings nestled in tender, savory cabbage with just the right balance of richness and tang. It’s filling, homey, and made with humble ingredients that turn into something magical when cooked slowly and lovingly.
This dish always brings back memories of family dinners around the table, passing around big bowls of warm dumplings and cabbage, and sharing stories with every bite. It’s a perfect recipe for chilly evenings when all you want is something hearty and satisfying without a lot of fuss.
Here’s how I make this beloved, cozy dish that’s become a staple in my kitchen.
Why You’ll Love This German Cabbage and Dumplings Recipe
- Incredibly filling and comforting
- Simple ingredients that transform into big flavor
- Perfect balance of buttery dumplings and tender cabbage
- Old-fashioned, timeless comfort food
- Easy to make on a cold night or for family gatherings
Ingredients You’ll Need
For the Cabbage:
- 1 large head of cabbage, chopped
- 4 tablespoons butter
- 1 large onion, diced
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup chicken broth (or vegetable broth)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons melted butter
- ¾ cup milk (more if needed)
How I Make German Cabbage and Dumplings
1. Cook the Cabbage
In a large Dutch oven or deep skillet, I melt the butter over medium heat. I add the diced onion and cook until soft and fragrant, about 3 minutes. Then I stir in the chopped cabbage, salt, and pepper. I cook, stirring occasionally, until the cabbage softens and starts to caramelize slightly — about 10 minutes.
Once the cabbage is soft and golden in spots, I pour in the chicken broth and let it simmer gently while I make the dumplings.
2. Make the Dumplings
In a large mixing bowl, I whisk together the flour, baking powder, and salt. I stir in the melted butter and milk, mixing until a soft dough forms. If it feels too dry, I add a splash more milk.
3. Add the Dumplings to the Cabbage
Using a spoon, I drop dollops of dumpling dough right on top of the simmering cabbage mixture. I cover the pot with a lid and let everything simmer on low for about 15 minutes — the dumplings puff up and cook through, soaking in all those savory cabbage flavors.
4. Finish and Serve
Once the dumplings are fully cooked and tender, I spoon the cabbage and dumplings into bowls, making sure each serving gets plenty of buttery cabbage and soft, fluffy dumplings. I like to finish with a sprinkle of black pepper and sometimes fresh parsley for color.
Tips for Perfect German Cabbage and Dumplings
- Let the cabbage caramelize slightly for deeper flavor.
- Keep the lid on while the dumplings cook — the steam is key to making them fluffy.
- Add a splash of apple cider vinegar at the end if you like a tangy kick.
- Use bacon drippings instead of butter for a smoky twist.
- Double the dumpling recipe if you’re serving a big crowd (trust me, they’ll disappear fast!).
What to Serve with German Cabbage and Dumplings
- Smoked sausage or bratwurst on the side
- Crisp cucumber salad for something fresh
- German mustard or stone-ground mustard for dipping
- Warm rye bread or crusty rolls
- A cold beer or sparkling apple cider for an authentic pairing
Frequently Asked Questions
Q: Can I make the dumplings gluten-free?
A: Yes! Use a good gluten-free flour blend and make sure your baking powder is gluten-free.
Q: Can I add meat to this recipe?
A: Absolutely. Bacon, smoked sausage, or even leftover ham work beautifully stirred into the cabbage.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q: Can I freeze this dish?
A: I don’t recommend freezing the dumplings as they can get mushy when thawed, but the cabbage itself freezes well.
Classic, Cozy, and So Satisfying
This German Cabbage and Dumplings recipe is one of those humble, old-fashioned meals that never goes out of style. It’s warm, filling, and full of buttery, simple goodness that feels like coming home. Whether you’re cooking for family or just treating yourself to something special, this recipe is one you’ll return to again and again.
If you try it, let me know how it turned out! Add your own twist — maybe a bit of bacon, caraway seeds, or a dash of vinegar — and enjoy every comforting bite.
German Cabbage and Dumplings: A Hearty, Old-World Comfort Dish
Ingredients
- 1 medium head of green cabbage, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 1 large egg
- 1/2 cup milk
- 1 tablespoon vinegar
- 1 onion, finely chopped
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the oil over medium heat and sauté the chopped onion until translucent.
- Add the chopped cabbage to the pot, season with salt and pepper, and cook until the cabbage is tender.
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the melted butter, egg, milk, and vinegar.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Bring a large pot of salted water to a boil.
- Scoop out spoonfuls of dough and drop them into the boiling water. Cook until they rise to the surface, about 5-7 minutes.
- Remove the dumplings with a slotted spoon and set aside.
- Once the cabbage is tender, add the dumplings to the pot and stir gently to coat them in the cabbage mixture.
- Serve warm, garnished with additional butter if desired.
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