There’s something magical about traditional German comfort food—warm, hearty, and made from humble ingredients that come together beautifully. German Cabbage and Dumplings, known in some regions as Kraut und Klöße, is one of those timeless dishes that feels like a hug in a bowl.
It’s the kind of meal that takes you back to your grandmother’s kitchen, where the smell of sautéed onions and buttery cabbage filled the air. The dumplings are soft yet sturdy, perfectly absorbing the rich flavors of the buttery cabbage and herbs. It’s simple, rustic, and deeply satisfying—ideal for cool evenings or when you just need a cozy meal that soothes the soul.
This dish captures the essence of traditional German cooking: frugal yet flavorful, hearty yet wholesome. Whether you’re celebrating your roots or just exploring world cuisines, this recipe delivers that old-fashioned charm that never fails to comfort.
Recipe Overview
German Cabbage and Dumplings is a traditional country-style dish featuring tender, buttery cabbage and soft, herbed dumplings. The recipe uses basic pantry staples like flour, eggs, and cabbage to create something wonderfully filling and flavorful. Ready in about 45 minutes, it’s a simple yet comforting meal perfect for any night of the week.
Ingredients & Instructions
Let’s break down this classic dish step-by-step, along with tips to ensure your dumplings and cabbage come out perfectly every time.
Ingredients
For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon dried thyme or parsley
- ¾ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon baking powder (optional, for fluffier dumplings)
- ¼ teaspoon baking soda (optional)
- 2 large eggs, beaten
- 1–3 tablespoons milk, as needed
For the Cabbage:
- 4 tablespoons unsalted butter, divided
- 1 large onion, chopped
- 1 medium head cabbage, chopped
- ¼ cup vegetable or chicken stock
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Step-by-Step Instructions
1. Prepare the Dumpling Dough
In a medium mixing bowl, combine flour, thyme, pepper, salt, and, if desired, baking powder and baking soda. Create a small well in the center and pour in the beaten eggs.
Mix together until a stiff dough forms. If it feels too dry, add a tablespoon of milk at a time until the dough is thick but pliable. It should hold its shape without being sticky.
Tip: For fluffier dumplings, let the dough rest for about 10 minutes before cooking.
2. Cook the Dumplings
Bring a large pot of salted water to a rolling boil. Dip a spoon in the hot water (to prevent sticking) and scoop out tablespoon-sized portions of the dough, dropping them gently into the pot.
The dumplings will sink initially and then rise to the surface when cooked—this usually takes 3–5 minutes. Once they float, remove them with a slotted spoon and set them aside on a plate.
Tip: Don’t overcrowd the pot—cook the dumplings in batches if needed.
3. Sauté the Onion
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5 minutes.
This forms the base of your flavor, so take your time to let the onions caramelize just a little.
4. Cook the Cabbage
Add the remaining 2 tablespoons of butter, followed by the chopped cabbage. Pour in the vegetable or chicken stock and sprinkle with garlic powder, salt, and pepper to taste.
Cover the skillet and let it simmer for 10–12 minutes, stirring occasionally, until the cabbage is tender and slightly browned on the edges.
5. Combine and Serve
Once the cabbage is cooked, gently fold in the dumplings. Toss carefully so they’re coated with the buttery cabbage mixture.
Sprinkle with fresh parsley and adjust the seasoning if needed. Serve warm as a main dish or a hearty side to roasted meats or sausages.
Cooking Tips & Variations
- Herb Options: Swap thyme for dill or chives for a fresher flavor.
- Extra Flavor: Add a splash of apple cider vinegar or a pinch of sugar to the cabbage for a sweet-and-tangy contrast—a classic German touch.
- Add Bacon: For a heartier version, sauté 3–4 strips of chopped bacon with the onions before adding the cabbage. The smoky flavor complements the dumplings beautifully.
- Make It Creamy: Stir in a splash of heavy cream or sour cream at the end for a richer sauce.
- Vegan-Friendly: Substitute eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based butter for a vegan version.
Pro Tip: If you love spice, try a dash of smoked paprika or caraway seeds—both are common in traditional German recipes.
Storage & Serving Suggestions
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a skillet with a little butter or broth to refresh the texture.
- Freeze the dumplings separately for up to 2 months—just thaw and reheat in boiling water before mixing with the cabbage.
Serving Ideas:
- Serve as a main dish with a crisp cucumber salad or tangy red cabbage slaw.
- Pair as a side dish with German favorites like bratwurst, pork schnitzel, or roast chicken.
- A dollop of sour cream or grainy mustard on the side adds a nice touch.
German Cabbage and Dumplings is more than just a meal—it’s a taste of home, warmth, and tradition. This simple combination of tender dumplings and buttery cabbage transforms everyday ingredients into something extraordinary. Whether you serve it as a comforting dinner or as part of a larger German feast, it’s sure to please every palate.
It’s a reminder that sometimes, the most satisfying dishes don’t need fancy ingredients—just a little time, care, and love in the kitchen. So grab that cabbage, mix up some dumplings, and bring a little bit of German comfort to your table tonight.
FAQs
1. Can I make the dumplings ahead of time?
Yes. Cook and cool them, then refrigerate for up to a day. Reheat gently in the cabbage mixture before serving.
2. What type of cabbage works best?
Green cabbage is traditional, but savoy or napa cabbage can also be used for a softer texture.
3. Can I make this dish gluten-free?
Absolutely. Substitute all-purpose flour with a 1:1 gluten-free blend.
4. How do I prevent soggy dumplings?
Make sure the dumpling dough isn’t too wet and don’t overcook them—remove as soon as they float to the top.
5. Can I add meat?
Yes! Cooked sausage, bacon, or ham bits make a delicious, hearty addition.
German Cabbage and Dumplings is a cozy, traditional dish with tender dumplings, buttery cabbage, and herbs. A rustic, comforting meal that’s easy, hearty, and full of old-world flavor!
