Ingredients
Scale
- 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
- In a heavy-bottomed pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes.
- 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.
- 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.
- Once the cabbage is tender, drop dumpling dough by generous spoonfuls over the cabbage. Cover tightly and steam for 12 to 15 minutes.
- 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.
- 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