GERMAN CABBAGE AND DUMPLINGS
This German Cabbage and Dumplings (often known as Kraut und Spätzle or Haluski in similar Eastern European variations) is the ultimate rustic comfort food. The dumplings are dense and chewy, designed to stand up to the buttery, caramelized cabbage and onions. It’s a humble, “pantry-staple” meal that relies on the slow browning of the onions and the herbal notes in the dough to create a deeply satisfying, savory experience.
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German Cabbage and Dumplings
Ingredients:
| Ingredient | Amount |
| For the Dumplings | |
| All-purpose flour | 1 cup |
| Large eggs (room temp) | 2 |
| Milk | 1/3 tablespoons |
| Dried thyme or parsley | 1 teaspoon |
| Black pepper | 3/4 teaspoon |
| Salt | 1/2 teaspoon |
| Baking powder (optional) | 1/2 teaspoon |
| Baking soda (optional) | 1/4 teaspoon |
| For the Cabbage | |
| Medium green cabbage (chunks) | 1 |
| Unsalted butter (divided) | 4 tablespoons |
| Vegetable or chicken stock | 1/4 cup |
| Large onion (chopped) | 1 |
| Garlic powder | 1/2 teaspoon |
| Salt and black pepper | To taste |
| Fresh parsley (for garnish) | 1 tablespoon |
How To Make German Cabbage and Dumplings:
Step 1: Mix the Dumpling Dough: In a large bowl, whisk together the flour, thyme, pepper, and salt (plus the optional leaveners if you want a fluffier texture). Create a well in the center and pour in the whisked eggs. Stir until a stiff dough forms.
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Tip: Add the milk sparingly! You want a dough that is thicker than pancake batter but softer than bread dough. It should be “drop-able” from a spoon but hold its shape.
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Step 2: Boil the Dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water.
Tip: Dip your spoon into the boiling water before scooping the dough; the heat creates a “slick” surface so the dough slides right off into the pot. Once they float to the top, they are done. Remove with a slotted spoon.
Step 3: Caramelize the Base: In a large pot, melt 2 tablespoons of butter. Sauté the onion with a pinch of salt for 8/10 minutes. You want them “lightly golden”—this caramelization is where the dish gets its sweetness.
Step 4: Braise the Cabbage: Add the rest of the butter, the cabbage chunks, stock, and garlic powder. Cover and simmer until the cabbage is tender and translucent.
Step 5: The Final Toss: Gently fold the cooked dumplings into the cabbage mixture. Let them sit together for a minute or two so the dumplings can absorb some of the butter and stock. Garnish with fresh parsley and serve.
