GERMAN CABBAGE AND DUMPLINGS
This hearty, savory dish combines tender cabbage and onions sautéed in butter and stock with soft, homemade dumplings, seasoned simply with thyme, salt, and pepper.
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German Cabbage and Dumplings
Ingredients:
| INGREDIENTS | AMOUNT |
| For the Dumplings: | |
| All-purpose flour | 1 cup |
| Dried thyme or parsley | 1 teaspoon |
| Black pepper | 3/4 teaspoon |
| Salt | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon (optional) |
| Baking soda | 1/4 teaspoon (optional) |
| Large eggs, whisked and at room temperature | 2 |
| Milk | 1-3 tablespoons (as needed) |
| For the Cabbage: | |
| Unsalted butter, divided | 4 tablespoons |
| Large onion, roughly chopped | 1 |
| Medium cabbage, chopped into large chunks | 1 |
| Vegetable or chicken stock | 1/4 cup |
| Garlic powder | 1/2 teaspoon |
| Kosher salt and freshly cracked black pepper | To taste |
| Fresh parsley, roughly chopped | 1 tablespoon (for garnish) |
How To Make German Cabbage and Dumplings:
To Make the Dumplings:
Step 1: Combine Dry Ingredients: In a large bowl, combine the 1 cup flour, 1 tsp thyme (or parsley), 3/4 tsp black pepper, and 1/2 tsp salt. If you prefer lighter dumplings, mix in the optional 1/2 tsp baking powder and 1/4 tsp baking soda.
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Step 2: Make Dough: Create a well in the center of the dry ingredients and pour in the 2 whisked eggs. Stir until a stiff dough forms. If the dough feels too dry, add milk, 1 tbsp at a time, until it reaches the right consistency (up to 3 tbsp).
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Step 3: Cook Dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water. Dip the spoon in hot water between each scoop to prevent sticking. Once the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside on a plate.
To Make the Cabbage:
Step 4: Sauté Onion: In a large pot, melt 2 tbsp of the butter over medium heat. Add the 1 chopped onion and a pinch of salt, cooking until softened and lightly golden, about 8-10 minutes.
Step 5: Cook Cabbage: Add the remaining 2 tbsp butter, the 1 chopped medium cabbage, 1/4 cup stock, 1/2 tsp garlic powder, salt, and pepper. Stir everything to combine. Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender.
Step 6: Combine and Serve: Once the cabbage is cooked, gently fold in the dumplings. Toss everything together to combine. Adjust seasoning with additional salt and pepper if needed, garnish with 1 tbsp fresh parsley, and serve warm.
