German Cabbage Dumpling Supper

Why Make This Recipe

German Cabbage Dumpling Supper is a warm, hearty meal that brings cozy flavors to your dining table. This dish combines tender cabbage and pillow-like dumplings, all cooked together for delicious goodness. It’s not just filling but also full of nutrients and great flavors. If you’re looking for a satisfying and comforting dinner, this recipe is a fantastic choice.

How to Make German Cabbage Dumpling Supper

Ingredients

• 1 large yellow onion (finely chopped)
• 4 tablespoons of unsalted butter
• Around ½ teaspoon of fine salt (or to your preference)
• A medium head of green cabbage (coarsely chopped, roughly 6 to 7 cups)
• ¼ teaspoon of ground black pepper
• ½ cup of vegetable broth or plain water (as needed for moisture)
• 1½ cups of plain all-purpose flour
• ½ cup of whole milk
• 2 large eggs
• 1 teaspoon of table salt
• Optional: 1 to 2 teaspoons of freshly minced dill or parsley for added herbaceous flavor

Directions

1. In a heavy-bottomed pot or deep-sided skillet, melt the butter over a medium flame. Toss in the chopped onions and cook until they turn translucent and tender, about 5 minutes.
2. Add the chopped cabbage into the pot. Season the mixture with salt and pepper, stirring thoroughly so the cabbage is evenly coated in the melted butter. Pour in the water or broth for moisture. Cover with a lid and cook for approximately 15 to 20 minutes, stirring every few minutes until the cabbage softens.
3. Meanwhile, in a mixing bowl, beat the eggs with the milk and salt until well combined. Slowly fold in the flour, mixing just until a sticky dough forms. Avoid overworking the batter. Stir in herbs if using.
4. Once the cabbage is tender and most of the liquid has evaporated, drop the dumpling dough by generous spoonfuls over the surface of the cabbage. Cover the pot tightly and allow the dumplings to steam over medium-low heat for 12 to 15 minutes, or until they appear puffed and are fully set in the center.
5. Serve the dish immediately while warm. For an extra touch of richness, drizzle with melted butter just before serving. Finish with a sprinkle of fresh herbs if desired.

How to Serve German Cabbage Dumpling Supper

This dish is best served warm. The dumplings should be fluffy and filled with the flavor of the cabbage. You can plate it all together or serve the dumplings on the side for guests to choose how they want to mix it up. A drizzle of melted butter on top enhances its richness.

How to Store German Cabbage Dumpling Supper

If you have leftovers, let the dish cool down, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to moisten.

Tips to Make German Cabbage Dumpling Supper

• Chop the cabbage and onions uniformly for even cooking.
• Adjust the salt in the dish to your taste. Start with less if you’re unsure, and add more as needed.
• Experiment with different herbs for added flavor. Dill and parsley can bring a fresh twist.

Variation

You can add some diced bacon or sausage for a meaty version of this dish. Just cook the meat along with the onions for added flavor and richness. Another variation is to use red cabbage for a colorful twist.

FAQs

1. Can I freeze German Cabbage Dumpling Supper?
Yes, you can freeze the dumplings separately from the cabbage mixture. Make sure to cool them completely and store in airtight bags. Thaw in the refrigerator before reheating.

2. What if I don’t have all-purpose flour?
You can use whole wheat flour or a gluten-free flour blend. Just be aware that the texture and flavor might change slightly.

3. Can I use a different type of cabbage?
Absolutely! Savoy or Napa cabbage can also work well in this recipe. They bring their unique flavors and textures to the dish.

German Cabbage Dumpling Supper

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A warm, hearty meal featuring tender cabbage and fluffy dumplings, perfect for a cozy dinner.

• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 large yellow onion, finely chopped
• 4 tablespoons unsalted butter
• ½ teaspoon fine salt (or to taste)
• 1 medium head of green cabbage, coarsely chopped (about 6 to 7 cups)
• ¼ teaspoon ground black pepper
• ½ cup vegetable broth or plain water
• 1½ cups all-purpose flour
• ½ cup whole milk
• 2 large eggs
• 1 teaspoon table salt
• Optional: 1 to 2 teaspoons freshly minced dill or parsley

Instructions

1. In a heavy-bottomed pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes.
2. Add the chopped cabbage, season with salt and pepper, and stir to coat. Pour in water or broth for moisture, cover, and cook for about 15 to 20 minutes.
3. Meanwhile, in a bowl, beat the eggs with milk and salt. Slowly fold in the flour until a sticky dough forms, avoiding overmixing. Stir in herbs if using.
4. Once the cabbage is tender, drop dumpling dough by generous spoonfuls over the cabbage. Cover tightly and steam for 12 to 15 minutes.
5. Serve warm, drizzled with melted butter and sprinkled with fresh herbs if desired.

Notes

Chop cabbage and onions uniformly for even cooking. Adjust salt to taste. You can add bacon or sausage for a meaty version.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Steaming
• Cuisine: German
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 75mg

Keywords: cabbage dumplings, German recipe, comfort food, vegetarian supper, hearty meal