German Cabbage and Dumplings

This German Cabbage and Dumplings (often known as Kraut und Spätzle or Haluski in similar Eastern European versions) is the ultimate rustic comfort food. The chewy, herb-flecked dumplings provide the perfect contrast to the buttery, tender cabbage and onions.

German Cabbage and Dumplings

Ingredients:

How To Make German Cabbage and Dumplings:

Step 1: Mix the Dumpling Dough: In a large bowl, whisk together the 1 cup of flour, 1 teaspoon of herbs, 3/4 teaspoon of pepper, and 1/2 teaspoon of salt (plus the optional baking powder and soda for a lighter texture). Create a well in the center and pour in the 2 whisked eggs. Stir until a stiff dough forms, adding milk 1 tablespoon at a time if the dough is too dry to hold together.

Step 2: Boil the Dumplings: Bring a pot of salted water to a boil. Using a tablespoon, drop small portions of dough into the water. Pro Tip: Dip the spoon into the boiling water between each scoop so the dough slides off easily. Once the dumplings float to the surface, they are done. Remove them with a slotted spoon and set aside.

Step 3: Sauté the Aromatics: In a large pot, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and a pinch of salt. Sauté for 8/10 minutes until the onions are soft and starting to turn a light golden brown.

Step 4: Braise the Cabbage: Add the remaining 2 tablespoons of butter to the pot along with the chopped cabbage, 1/4 cup of stock, and 1/2 teaspoon of garlic powder. Stir well, cover with a lid, and simmer until the cabbage is tender and sweet.

Step 5: Combine and Serve: Gently fold the cooked dumplings into the cabbage mixture. Toss everything together so the dumplings are coated in the butter and cabbage juices. Taste and adjust with extra salt and pepper, garnish with fresh parsley, and serve warm.