German Cabbage Dumplings (Print Page)
Tender dumplings with savory cabbage and spices, simmered until light and fluffy. A comforting German classic.
# What You Need:
→ For the Dumplings
01 - 1 small head green cabbage (about 1.5 lbs), finely shredded
02 - 1 medium onion, finely diced
03 - 2 tablespoons unsalted butter
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 7 ounces day-old white bread, crusts removed and cubed
07 - 1/2 cup all-purpose flour
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 2 tablespoons fresh parsley, finely chopped
→ For Simmering
12 - 6 cups vegetable broth
# Directions:
01 - Heat butter in large skillet over medium heat. Sauté diced onion 2–3 minutes until translucent. Add shredded cabbage with pinch of salt; cook stirring occasionally 10–12 minutes until softened. Allow to cool slightly.
02 - Combine bread cubes and milk in large bowl. Let soak 5–10 minutes until bread softens, then mash gently with fork until evenly moistened.
03 - Add eggs, flour, nutmeg, pepper, salt, parsley, and cooled cabbage mixture to soaked bread. Mix thoroughly until uniform, slightly sticky dough forms.
04 - With damp hands, shape mixture into 8 round dumplings, pressing firmly to hold shape.
05 - Bring vegetable broth to gentle simmer in large pot. Carefully add dumplings. Simmer without boiling 18–20 minutes until firm and cooked through.
06 - Remove dumplings with slotted spoon. Serve immediately, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- They are incredibly budget friendly but taste like something you would order at a special occasion restaurant
- The texture is somewhere between a cloud and a hug which is basically what comfort food should be
02 -
- Never let the broth boil vigorously or your dumplings might disintegrate into the soup
- The dough needs to rest for a few minutes after mixing which makes shaping much easier
03 -
- Wet your hands between shaping each dumpling to prevent the dough from sticking to your fingers
- Test one dumpling first by cutting it open to ensure the center is fully cooked before removing the rest