Ingredients
For the cabbage:
- 1 medium green cabbage (shredded)
- 1 medium onion (finely chopped)
- 2–3 tbsp butter or oil
- 1 tsp sugar (optional, balances flavor)
- 2 tbsp apple cider vinegar
- Salt and black pepper to taste
- ½ tsp caraway seeds (optional, traditional)
- ½ cup water or broth
For the dumplings (Knödel):
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp nutmeg (optional)
- 1 tbsp butter (melted)
Instructions
1. Prepare the Cabbage
- Heat butter or oil in a large pan over medium heat.
- Add chopped onion and sauté until soft and slightly golden.
- Stir in shredded cabbage and cook for 5–7 minutes until it begins to soften.
- Add sugar (if using), vinegar, salt, pepper, and caraway seeds.
- Pour in water or broth, cover, and simmer for 20–25 minutes until cabbage is tender.
- Stir occasionally and adjust seasoning as needed.
2. Make the Dumplings
- In a bowl, mix flour and salt (and nutmeg if using).
- Add eggs, milk, and melted butter.
- Stir until a soft, slightly sticky dough forms.
3. Cook the Dumplings
- Bring a large pot of salted water to a gentle boil.
- Using a spoon, drop small portions of dough into the water.
- Cook for 3–5 minutes; dumplings are done when they float to the surface.
- Remove with a slotted spoon and drain.
4. Combine & Serve
- Toss the cooked dumplings with the cabbage mixture, or serve side by side.
- Optionally, sauté everything together in a pan with a little butter for extra flavor.
Optional Add-Ins
- Crispy bacon or smoked sausage for a meatier version
- Fresh parsley for garnish
- A dollop of sour cream on top
Tips
- Keep dumplings small—they cook more evenly.
- Don’t overcrowd the pot when boiling dumplings.
- For extra richness, brown the dumplings in butter before serving.
Final Note
German cabbage and dumplings is simple, filling, and deeply satisfying—perfect comfort food for chilly days or when you want something traditional and homemade.