German Cabbage and Dumplings

Here’s a hearty German Cabbage and Dumplings recipe — a classic comfort dish often found in old-fashioned German kitchens.

🥘 German Cabbage and Dumplings

Ingredients:

For the cabbage:

• 1 medium head of green cabbage (about 2–3 lbs), chopped

• 4–6 slices of bacon, diced (or butter for vegetarian option)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups chicken or vegetable broth

• 2 tbsp apple cider vinegar (optional, for a tangy kick)

• Salt & pepper, to taste

• ½ tsp caraway seeds (optional, traditional German flavor)

For the dumplings:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tbsp butter, melted

• 1 cup milk (or buttermilk, for fluffier dumplings)

• 1 egg (optional, makes dumplings richer)

Instructions:

1. Cook the cabbage base:

   • In a large pot or Dutch oven, fry the diced bacon until crispy.

   • Add the chopped onion and garlic; sauté until soft and fragrant.

   • Add the cabbage and cook for 5–7 minutes until it starts to wilt.

   • Pour in broth, vinegar (if using), salt, pepper, and caraway seeds. Cover and let it simmer gently for 20 minutes.

2. Make the dumpling dough:

   • In a bowl, whisk flour, baking powder, and salt.

   • Stir in melted butter, milk, and egg (if using) until you get a soft, sticky dough. Don’t overmix.

3. Cook the dumplings:

   • Drop spoonfuls of dough on top of the simmering cabbage mixture.

   • Cover tightly and cook for 12–15 minutes without lifting the lid (the steam cooks the dumplings).

4. Serve:

   • Fluff the dumplings gently with a fork.

   • Serve hot with extra bacon bits sprinkled on top.