German Cabbage and Dumplings
A cozy and budget-friendly German dish featuring tender sautéed cabbage, buttery onions, and fluffy dumplings, perfect for weeknight meals or meal prep.
Ingredients
For the Cabbage and Dumplings
- 1 medium head medium head of cabbage, chopped Can use green or Savoy cabbage.
- 2 tablespoons butter Substitute with olive oil for dairy-free.
- 1 onion onion, chopped Shallots can be used for a milder flavor.
- 1 teaspoon caraway seeds Optional; can substitute with cumin or omit.
- Salt and pepper, to taste
- 4 cups flour Use all-purpose flour, adjust if using whole wheat.
- 2 large eggs Can substitute with water and oil.
- 1 teaspoon salt
- 1 cup water Add gradually to form dough.
Instructions
Preparation
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until transparent, about 5-7 minutes.
- Add chopped cabbage and caraway seeds, cooking until the cabbage is tender, about 10-15 minutes. Season with salt and pepper to taste.
- In a large bowl, mix together flour, eggs, salt, and enough water to form a soft dough.
- Bring a large pot of salted water to a boil. Drop spoonfuls of dumpling dough into the boiling water and cook for about 10 minutes or until they float to the surface.
- Remove dumplings with a slotted spoon and gently toss with the cabbage mixture in the skillet.
Notes
Leftovers can be reheated in a skillet or microwave. For extra comfort, pan-fry leftover dumplings until golden and add an egg on top.