German Cabbage Herb Dumplings

German Cabbage and Dumplings is pure comfort food made with simple ingredients that come together for a cozy and satisfying meal. When chilly weather hits or you crave a hearty dinner, this dish is soothing enough to become a regular in your rotation. The tender homemade dumplings pair beautifully with buttery cabbage and savory onions for something both familiar and special.

I made this dish for the first time with leftover cabbage from a holiday roast and discovered how much my family loves it tossed with those pillowy dumplings. It is now one of my go-to cool weather dinners when I want something that feels like a hug in a bowl.

Ingredients

• All-purpose flour: Essential for giving the dumplings their soft structure Choose unbleached flour for the best texture
• Dried thyme or parsley: Adds herby flavor to the dumpling dough Dried thyme gives a classic note but fresh parsley brings bright color
• Black pepper and salt: Enhances every layer of the dish Use freshly cracked pepper and kosher salt for best results
• Baking powder and baking soda: Optional but makes extra-light dumplings If you want less dense results include these
• Large eggs: Help bind the dumpling mixture together Let them come to room temperature for better blending
• Milk: Moistens the dumpling dough Whole milk makes the softest texture but any milk works
• Unsalted butter: Adds rich flavor and helps caramelize the onions High-quality butter will taste best
• Onion: Gives sweetness and aroma Look for firm onions with no soft spots
• Medium cabbage: Key vegetable that turns sweet as it cooks Choose a cabbage that feels heavy for its size
• Vegetable or chicken stock: Makes the cabbage tender and flavorful Homemade or low-sodium stocks are ideal
• Garlic powder: Adds a gentle savory taste
• Kosher salt and freshly cracked black pepper: Season to taste
• Fresh parsley: For a pop of color and freshness Lay a few sprigs on top for an inviting finish

Step-by-Step Instructions

Make the Dumpling Dough:

In a large mixing bowl combine the flour thyme or parsley black pepper and salt Stir until everything is well distributed If you want lighter dumplings mix in the baking powder and soda Sprinkle both over the dry ingredients before blending

Add the Eggs and Milk:

Make a well in the center of your flour mixture and pour in the whisked eggs Gently fold with a sturdy spoon or spatula until a stiff dough forms If it feels tough and crumbly add milk one tablespoon at a time until the dough comes together and feels soft yet not sticky

Shape and Cook the Dumplings:

Bring a big pot of salted water to a rolling boil Using a tablespoon scoop a portion of dough and dip the spoon in the hot water before each scoop to prevent sticking Carefully drop the mounds into the boiling water Cook until the dumplings float to the surface This means they are cooked through usually in three to four minutes Gently lift them out with a slotted spoon and set aside

Sauté the Onion:

Start with a wide heavy-bottomed pot Melt half of the butter over medium heat Once bubbling add your onions with a pinch of salt Cook low and slow for eight to ten minutes The onions should turn soft and lightly caramelized Avoid rushing this step as it builds the foundation of flavor

Cook the Cabbage:

Add the rest of the butter to the pot followed by the chopped cabbage and pour in your stock Season with garlic powder plus salt and pepper Stir to coat everything well Cover with a lid and let it simmer for about fifteen minutes until the cabbage is tender Stir once or twice and add a splash more stock if the pan looks too dry

Combine and Finish:

Once the cabbage is meltingly soft gently fold in the cooked dumplings Use a big spoon to toss everything carefully so the dumplings do not break Taste and adjust with more salt or pepper Sprinkle the fresh parsley over the top for a bright finish Serve hot in large bowls

My favorite part of this dish is the combination of sweet cabbage and soft dumplings It always reminds me of my grandmother who would serve it with extra butter and fresh parsley from her garden I still think of her every time I prepare it for my own family

Storage Tips

This dish stores beautifully for up to four days in an airtight container in the fridge Reheat gently on the stovetop with a splash of extra broth or water to keep the dumplings moist When freezing I recommend holding back the parsley and adding it fresh after reheating

Ingredient Substitutions

If you need gluten free dumplings try using your favorite all purpose gluten free flour blend You can also swap out fresh herbs for the dried ones in the dough and use green cabbage or savoy cabbage for a different flavor For richer flavor chicken stock is a classic but vegetable stock works just as well for a vegetarian dish

Serving Suggestions

German Cabbage and Dumplings makes a wonderful meal on its own but you can serve it with smoked sausage for extra protein or alongside crusty rye bread for a heartier spread A dollop of sour cream on top just before serving takes it to the next level

Give this cozy dish a try and make it your own — your family will thank you!

Foire aux questions sur la recette

→ How do I keep dumplings light and fluffy?

Mix the dough gently and avoid overworking it. Including a bit of baking powder or baking soda helps create lighter dumplings.

→ Can I use fresh herbs instead of dried?

Yes, fresh thyme or parsley offers bright herbal flavor. Use roughly double the amount of fresh to dried.

→ What type of stock works best for the cabbage?

Vegetable or chicken stock both provide rich flavor. Choose based on your preference for a vegetarian or classic touch.

→ How do I avoid soggy dumplings?

Be sure to cook dumplings only until they float to the surface and remove them quickly with a slotted spoon.

→ What can I serve with this dish?

Pair with a simple green salad or crusty bread for a satisfying, well-rounded meal.