German Cabbage and Dumplings

Why You’ll Love This Recipe

I love how simple and filling this dish is — made with humble ingredients that come together to create something incredibly comforting. The dumplings are soft and pillowy, while the cabbage is cooked until it’s tender and flavorful. It’s budget-friendly, easy to make in one pan, and works perfectly as a main dish or a hearty side. The best part is that it tastes even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cabbage:

• Green cabbage, chopped

• Yellow onion, sliced

• Butter or bacon fat

• Salt and black pepper

• Caraway seeds (optional)

• Apple cider vinegar (optional for tang)

For the dumplings:

• All-purpose flour

• Eggs

• Milk

• Salt

• Baking powder

• Butter (for finishing)

directions

1. I start by melting butter (or bacon fat) in a large skillet or Dutch oven over medium heat.

2. I add the sliced onion and cook until it’s soft and starting to caramelize.

3. Then I stir in the chopped cabbage, season with salt, pepper, and caraway seeds (if using), and cook until it begins to soften — about 10 minutes.

4. I lower the heat, cover the pan, and let the cabbage cook gently for another 20–25 minutes until very tender, stirring occasionally. I add a splash of apple cider vinegar near the end for a tangy finish, if I want.

5. While the cabbage cooks, I mix the dumpling dough: flour, baking powder, salt, eggs, and milk in a bowl until it forms a thick, sticky batter.

6. I bring a large pot of salted water to a gentle boil, then drop spoonfuls of the dough into the water. I let the dumplings cook for 8–10 minutes until they float and are cooked through.

7. I drain the dumplings and toss them in a little melted butter for flavor and to keep them from sticking.

8. Finally, I combine the dumplings with the cabbage and stir everything together gently. I serve it hot, optionally topped with fresh herbs or a little more butter.

Servings and timing

This dish serves 4 to 6 people. It takes about 20 minutes to prep and 40–45 minutes to cook, so I usually have it ready in just over an hour.

Variations

Sometimes I add diced ham or smoked sausage to the cabbage for extra protein and flavor. I’ve also made the dumplings with chopped herbs or grated cheese mixed into the dough. For a tangier dish, I’ll add more vinegar or even a spoonful of mustard to the cabbage as it finishes cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove with a splash of water or butter to keep it from drying out. It also reheats well in the microwave, and the flavors get even deeper the next day.

FAQs

Can I use red cabbage instead of green?

Yes, I’ve made it with red cabbage. The flavor is slightly different — a bit sweeter — and it gives the dish a bold color. It works beautifully.

Can I make the dumplings ahead of time?

I prefer them fresh, but I’ve made the batter a few hours ahead and kept it in the fridge. I just stir it before cooking. Cooked dumplings can also be reheated in butter.

How do I know the dumplings are cooked through?

I test one by cutting it in half — it should be fluffy and fully set in the center. If it’s still doughy, I let them simmer a few more minutes.

Do I need to use vinegar in the cabbage?

No, it’s optional. I add it when I want a bit of tanginess to balance the sweetness of the cabbage. A little goes a long way.

What can I serve with this dish?

I usually enjoy it on its own, but it pairs well with smoked sausage, roast pork, or even a fried egg on top for a complete meal.

Conclusion

German Cabbage and Dumplings is one of those timeless dishes I keep coming back to. It’s warm, filling, and full of comforting flavors that make me feel like I’m sitting at a rustic dinner table in the heart of Europe. With simple ingredients and a one-pan approach, it’s a dish I can rely on when I want something delicious and down-to-earth.