There’s something about hearty, comforting German food that feels like a warm hug. This German Cabbage and Dumplings recipe has been a family favorite for as long as I can remember. My Oma (grandmother) used to make it on chilly evenings, filling the house with the rich, buttery scent of caramelized cabbage and the pillowy softness of homemade dumplings. The combination of tender, flavorful cabbage and soft, doughy dumplings is pure comfort food—simple, rustic, and absolutely delicious!
I still remember standing next to her in the kitchen, watching her mix the dough by hand, her flour-dusted fingers working their magic. She always said, “Good dumplings should be light enough to float, but strong enough to soak up all the flavor!” And let me tell you—she was right.
This dish is perfect for a cozy weeknight meal, a nostalgic trip down memory lane, or just when you need something hearty and satisfying. Let’s get cooking!
Why You’ll Love This Recipe?
Comfort food at its best – Warm, buttery dumplings and savory cabbage make for the ultimate cozy dish.
Easy and affordable – Made with simple pantry staples, this recipe is budget-friendly and fuss-free.
One-pan wonder – Less cleanup and all the flavors come together beautifully in one skillet!
Customizable – Add bacon, sausage, or a splash of vinegar for a little extra zing!
Can I swap in red cabbage instead?
Go for it! Red cabbage adds a vibrant pop of color and a touch of natural sweetness. Just note: it’ll turn your dish a gorgeous purple hue (perfect for Instagram!), and its flavor is milder than green cabbage. Pro tip: Add a splash of vinegar while cooking to keep that jewel-toned color from fading.
Out of caraway seeds—help!
- No caraway? No panic. Skip ’em, or try one of these swaps:
- Fennel seeds: A licorice-like cousin that’s less earthy.
- Dill seeds: For a grassy, herbal twist.
- Cumin: Adds warmth (use half the amount—it’s bold!).
- Or lean into simplicity: a dash of garlic powder and black pepper works too.
Can I make gluten-free dumplings?
Yes, and they’ll still be pillowy-soft! Use a 1:1 gluten-free flour blend (Bob’s Red Mill or King Arthur are reliable). Add an extra egg to combat GF flour’s crumbliness, and let the dough rest 5 mins before shaping. For extra lift, mix in ½ tsp xanthan gum if your blend doesn’t include it.
What protein pairs best with this dish?
- Think German beer hall meets your dinner table:
- Smoked sausage: Kielbasa or bratwurst add hearty, savory depth.
- Pork chops: Pan-seared with a mustard glaze.
- Vegetarian?: Crispy tofu or seared tempeh marinated in apple cider vinegar + smoked paprika.
- Bonus hack: Stir leftover shredded rotisserie chicken into the cabbage for a one-pot meal!
Ingredients:
For the Cabbage:
- 2 tablespoons butter (or bacon drippings for extra flavor)
- 1 small onion, finely chopped
- 1 medium head of green cabbage, cored and sliced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon caraway seeds (optional, but they add great flavor!)
- ½ cup chicken or vegetable broth
- 1 tablespoon apple cider vinegar (for a little tang, optional)
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- ½ cup milk (or more if needed)
- 2 tablespoons melted butter
Instructions:
- In a large skillet or Dutch oven, melt the butter over medium heat. If you’re using bacon drippings, even better—it adds a smoky depth to the cabbage!
- Add the chopped onion and sauté until soft and slightly golden, about 3-4 minutes.
- Stir in the sliced cabbage, salt, pepper, and caraway seeds (if using). Cook, stirring occasionally, until the cabbage starts to wilt and caramelize—about 10-15 minutes.
- Pour in the broth and cover. Let it simmer for another 10 minutes, stirring occasionally, until the cabbage is tender.
- If you like a slight tang, stir in the apple cider vinegar at the end.
- In a mixing bowl, whisk together the flour, salt, and baking powder.
- In a separate bowl, beat the eggs, then mix in the milk and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until a thick dough forms. It should be soft and slightly sticky—if it’s too dry, add a splash more milk.
- Drop spoonfuls of dough (about a tablespoon each) directly into the simmering cabbage mixture. They don’t have to be perfect—rustic dumplings taste the best!
- Cover the pan and let the dumplings steam for about 12-15 minutes. Avoid lifting the lid too soon! They should be light and fluffy when done.
- Once the dumplings are cooked through, give everything a gentle stir to coat them in that buttery, cabbage-infused goodness.
Pro Tips for Success:
✔ For extra flavor, fry a few slices of bacon first and cook the cabbage in the drippings. Crumble the bacon on top before serving!
✔ Don’t overmix the dumpling dough—a light hand ensures fluffy, tender dumplings.
✔ Cover the pan while steaming the dumplings to keep the moisture in and help them cook through evenly.
✔ Want a little extra color? Let the dumplings brown slightly on one side by uncovering the pan for the last few minutes of cooking.
Storage & Serving Suggestions:
Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit!
Reheating: Warm gently on the stovetop with a splash of broth or butter to keep everything moist.
Serving Ideas:
Pair with smoked sausage or bratwurst for a full German feast!
Serve with a dollop of sour cream or a drizzle of mustard for extra richness.
A side of warm rye bread makes this meal even more satisfying.
