German Cabbage with Dumplings
“My German nana taught me this, and it’s stayed with us ever since.”
This German Cabbage with Dumplings recipe is the definition of old-world comfort food.
Passed down through generations, it’s a humble, hearty dish built on simple ingredients,
patience, and love. Tender, buttery cabbage is gently sautéed with onions, then folded together
with soft, fluffy homemade dumplings that soak up every bit of flavor.
This isn’t fancy food — it’s real food. The kind that warms you from the inside out,
fills the kitchen with familiar aromas, and brings back memories of family tables, well-worn
recipe cards, and hands that taught by doing.
Why This Recipe Has Stood the Test of Time
- Simple Ingredients: Pantry staples transformed into something special.
- Hearty & Filling: Perfect for cool days or when you need comfort.
- Traditional: Rooted in classic German home cooking.
- Budget-Friendly: No expensive cuts or specialty items.
- Flexible: Serve as a main dish or a satisfying side.
Ingredients
For the Cabbage
- 1 medium head green cabbage, chopped
- 2 tablespoons butter
- 1 onion, finely chopped
- Salt and pepper, to taste
For the Dumplings
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup milk
- 2 eggs
- Fresh parsley, chopped (optional, for garnish)
How to Make German Cabbage with Dumplings
Step 1: Build the Flavor Base
Melt the butter in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and sauté until soft and translucent,
about 4–5 minutes. This creates the flavorful foundation for the dish.
Step 2: Cook the Cabbage
Add the chopped cabbage to the pot. Season generously with salt and pepper.
Stir well to coat the cabbage in butter and onions.
Cover and cook for about 20 minutes, stirring occasionally,
until the cabbage is tender and lightly caramelized.
Step 3: Prepare the Dumpling Batter
In a medium bowl, whisk together the flour and salt.
In a separate bowl, beat the eggs with the milk.
Gradually add the wet mixture into the flour, stirring until a thick,
smooth batter forms.
The batter should be spoonable but not runny — thick enough to hold its shape.
Step 4: Cook the Dumplings
Bring a pot of salted water to a gentle boil.
Using two spoons (or a spaetzle maker if you have one),
drop small portions of batter into the water.
Cook for 3–5 minutes, or until the dumplings float to the surface
and are cooked through. Remove with a slotted spoon and set aside.
Step 5: Combine and Finish
Gently fold the cooked dumplings into the tender cabbage.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley if desired and serve warm.
🍽️ Serving Suggestions
- Serve as a hearty main dish with crusty bread
- Pair with sausage or roasted meats for a complete meal
- Enjoy leftovers reheated the next day — even better!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to
3 days. Reheat gently on the stovetop with a splash of water
or butter to refresh the texture.
From our family to yours: This dish is more than just food —
it’s a memory on a plate. Simple, comforting, and made to be shared.