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GERMAN CABBAGE AND DUMPLINGS

German Cabbage and Dumplings

German Cabbage and Dumplings is a hearty, comforting dish that combines tender cabbage with soft, pillowy dumplings in a rich, savory base. Often cooked with butter, onions, and sometimes smoky sausage or bacon, this traditional recipe delivers deep, homey flavors with simple ingredients. It’s an easy, budget-friendly meal that’s perfect for cozy dinners and brings a taste of classic European comfort food to the table.
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Prep Time 15 minutes

Ingredients
  

  • For the Dumplings:
  • 1 cup all-purpose flour
  • 1 tsp dried thyme or parsley
  • 3/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp baking powder optional, for extra fluffiness
  • 1/4 tsp baking soda optional
  • 2 large eggs whisked, room temperature
  • 1 –3 tbsp milk as needed for consistency
  • For the Cabbage:
  • 4 tbsp unsalted butter divided
  • 1 large onion roughly chopped
  • 1 medium green cabbage chopped into large 1-inch chunks
  • 1/4 cup vegetable or chicken stock
  • 1/2 tsp garlic powder
  • Kosher salt and freshly cracked black pepper to taste
  • 1 tbsp fresh parsley garnish

Instructions
 

  • Prepare the Dumpling Dough
  • In a medium bowl, whisk together the flour, thyme, pepper, and salt (and leavening agents if using). Create a well in the center and add the whisked eggs. Stir until a stiff dough forms. If it’s too crumbly, add milk one tablespoon at a time until the dough holds together.
  • Boil the Dumplings
  • Bring a large pot of salted water to a gentle boil. Using two spoons (or a small cookie scoop), drop tablespoon-sized portions of dough into the water. Tip: Dip the spoons in the hot water first to prevent sticking. Cook until they float to the surface, then remove with a slotted spoon and set aside.
  • Sauté the Onions and Cabbage
  • In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and a pinch of salt. Cook for 8–10 minutes until golden brown.
  • Simmer
  • Add the remaining 2 tablespoons of butter and the cabbage chunks. Stir in the stock, garlic powder, salt, and pepper. Cover with a lid and simmer for 10–12 minutes, or until the cabbage is tender but not mushy.
  • Combine and Serve
  • Gently fold the cooked dumplings into the cabbage mixture. Toss to coat them in the butter and juices. Taste and adjust seasonings. Garnish with fresh parsley and serve warm.
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