There are some recipes that feel like they’ve been around forever — not fancy, not showy, just the kind of meal that makes a home smell warm and inviting. This German cabbage with dumplings is one of those dishes. It’s simple food, the kind that makes you feel comforted before you even take a bite. The aroma alone tells you you’re in for something hearty, rustic, and deeply satisfying.
I first stumbled across this dish during a trip through southern Germany. It wasn’t served in a restaurant or on a tourist menu — it was in a small kitchen where an older lady was making lunch for her family. She didn’t measure, didn’t rush, just stirred the pot now and then, humming quietly. The dumplings sat on a floured tray nearby, plump and patient. The smell of sautéed cabbage and onions drifted through the air, and I knew I had to learn how to make it.
This isn’t a glamorous recipe. It’s earthy, humble, and so full of flavor that you can’t help but go back for seconds. It combines tender cabbage, caramelized onions, and soft, pillowy dumplings that soak up every bit of buttery goodness in the pot. It’s not complicated to make, but it rewards a little patience — especially when the cabbage starts to caramelize and take on that golden color that gives it such depth.
Why You’ll Love This Recipe
It’s honest food — cabbage, flour, eggs, butter, salt. That’s about it, and yet somehow it turns into something wonderful. It’s inexpensive, filling, and perfect for cooler days when you want a meal that sticks to your ribs without feeling heavy.
It’s also a flexible recipe. Some people like adding bits of bacon or ham, others toss in a handful of caraway seeds or a splash of vinegar at the end for brightness. You can even use vegetable stock if you prefer to keep it meat-free. Once you understand the base — buttery cabbage and soft dumplings — you can make it your own.
A Bit About the Dumplings
German dumplings vary from region to region. Some are made with potatoes, others with bread, and some with just flour, eggs, and water. These ones are the simplest kind — flour-based and quick to mix. They’re dropped by spoonfuls into boiling water and come out soft but slightly chewy, perfect for catching the buttery sauce from the cabbage.
When they’re done right, they shouldn’t fall apart in the water, but they shouldn’t be dense either. The trick is to mix the dough just until it comes together — not too long, or they’ll get tough.
If you’ve never made dumplings before, don’t worry. Once you see them puff up in the pot, you’ll understand the magic.
Ingredients
For the Cabbage Mixture:
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1 medium head of green cabbage (about 2 lbs), cored and finely sliced
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2 medium onions, thinly sliced
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3 tablespoons butter (or more, if you like it extra rich)
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1 teaspoon salt (adjust to taste)
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½ teaspoon freshly ground black pepper
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½ teaspoon caraway seeds (optional, but very traditional)
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1 cup vegetable or chicken broth (for simmering)
For the Dumplings:
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2 cups all-purpose flour
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2 large eggs
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½ teaspoon salt
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¾ cup milk (or water, if preferred)
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1 tablespoon butter, melted
Optional Additions:
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Small bits of bacon or smoked ham for extra flavor
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A pinch of nutmeg in the dumpling dough (adds a subtle warmth)
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Fresh parsley for garnish
Directions
1. Prepare the cabbage.
Start by slicing your cabbage as finely as you can — think thin ribbons. It cooks more evenly this way and becomes tender faster. In a large, deep skillet or a Dutch oven, melt the butter over medium heat. Add the sliced onions and cook slowly until they start to turn soft and golden. Don’t rush this part — it’s where the flavor builds. When the onions are ready, add the cabbage. It’ll look like a lot at first, but cabbage cooks down dramatically. Sprinkle in the salt and pepper, and stir occasionally until the cabbage softens and begins to take on some color.
2. Let the cabbage caramelize.
This step makes all the difference. Once most of the liquid from the cabbage has cooked off, keep stirring until you see golden edges forming on the cabbage strands. That’s the flavor right there — a mix of sweet, buttery, and nutty notes that bring everything together. Add the caraway seeds if you’re using them. Pour in the broth, cover, and let it simmer gently for about 20 minutes. The broth helps the cabbage become silky and flavorful.
3. Make the dumpling dough.
While the cabbage simmers, it’s time to prepare the dumplings. In a large bowl, whisk together the eggs, milk, salt, and melted butter. Slowly add the flour while stirring until you have a thick, sticky dough — not too stiff, but not runny either. If you lift your spoon, the dough should fall off in soft clumps. Let it rest for 5 minutes while you bring a large pot of salted water to a gentle boil.
4. Cook the dumplings.
Dip a spoon into hot water (so the dough doesn’t stick), then scoop small portions of the dough and drop them into the boiling water. Work in batches — you don’t want to overcrowd the pot. The dumplings will sink at first, then float to the top when they’re nearly done. Let them cook for another minute or two after they rise. Use a slotted spoon to remove them and transfer directly into a bowl.
5. Combine and serve.
Once all the dumplings are cooked, check your cabbage. By now, it should be soft, slightly glossy, and rich in flavor. If there’s too much liquid left, let it cook uncovered for a few minutes until it thickens slightly. Add the dumplings to the pot and toss gently so they get coated with all that buttery goodness. Some people like to add a bit more butter at this stage — if that’s you, go for it. Taste and adjust seasoning before serving.
Serving Ideas
This dish is perfect as a main meal, but it also works beautifully alongside roasted meats or sausages. A bit of mustard on the side gives it a nice tangy balance, and if you have some crusty bread nearby, use it to mop up every last bit of sauce.
It’s also one of those recipes that tastes even better the next day. The flavors deepen as the cabbage and dumplings sit together in the fridge. Just warm it up gently in a skillet with a splash of broth or butter, and it’ll taste just as good — maybe even better.
Tips for Perfect Dumplings
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Don’t overmix the dough.
Once the flour is just combined, stop stirring. Overmixing makes them dense. -
Keep the water at a gentle boil.
A rolling boil can break the dumplings apart. A soft simmer keeps them intact and fluffy. -
Add butter while hot.
When you scoop out the dumplings, toss them with a bit of melted butter to keep them from sticking. -
Make them ahead.
You can cook dumplings in advance and refrigerate them. Just warm them up with the cabbage later. -
Adjust to taste.
Every cabbage is different — some sweeter, some more bitter. Taste as you go and tweak the salt or add a splash of vinegar for brightness.
What Makes This Dish Special
What makes this recipe so satisfying is the balance of texture and flavor. The cabbage softens until it’s almost silky, the onions caramelize into sweetness, and the dumplings bring in that gentle chew that ties everything together. It’s not fancy food, but it feels deeply homey.
It also tells a story of resourcefulness — using what’s available, wasting nothing, and turning humble ingredients into something wonderful. There’s a reason this dish has lasted generations in German kitchens. It’s built on simplicity, patience, and good ingredients — the kind of food that doesn’t try too hard, but always delivers.
Variations to Try
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With bacon or ham: Fry small cubes of bacon first, then use the rendered fat along with the butter to cook the onions and cabbage. It gives a smoky, savory depth that’s hard to beat.
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Add potatoes: Some versions include diced boiled potatoes tossed in with the cabbage for an even heartier meal.
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Add cream: For a richer twist, stir in a small splash of cream or sour cream at the end — it makes the dish velvety.
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Vegan version: Skip the eggs and use plant-based milk and butter alternatives. The dumplings will still hold together nicely.
How to Store and Reheat
If you somehow have leftovers (which isn’t likely), store them in an airtight container in the refrigerator for up to three days. When reheating, warm the mixture slowly in a skillet with a bit of butter or broth to keep it moist. Avoid microwaving for too long — the dumplings can get rubbery.
You can also freeze the cooked dumplings separately, then thaw and mix them with freshly made cabbage later. It’s a good trick if you like to meal prep.
A Final Thought
Every time I make this, it reminds me that good food doesn’t have to be complicated. It’s about the small things — the sound of onions sizzling, the smell of butter melting, and that first taste of tender cabbage and dumplings together. It’s the kind of meal that makes you slow down, take a breath, and appreciate the moment.
If you’ve never tried German cabbage with dumplings before, give it a go. It’s one of those recipes that doesn’t ask for much — just a little time, a little love, and a good appetite.
German Cabbage with Dumplings
Ingredients
- 1 medium head of green cabbage 2 lbs, sliced
- 2 onions sliced
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon caraway seeds optional
- 1 cup broth vegetable or chicken
- 2 cups all-purpose flour
- 2 eggs
- ¾ cup milk
- ½ teaspoon salt
- 1 tablespoon melted butter
Instructions
- Melt butter in a large pot. Add onions and cook until golden.
- Add sliced cabbage, salt, and pepper. Cook until softened and lightly caramelized.
- Add caraway seeds and broth. Cover and simmer for 20 minutes.
- In a bowl, whisk eggs, milk, melted butter, and salt. Add flour gradually to make a sticky dough.
- Drop small spoonfuls of dough into simmering salted water. Cook until they float, then remove.
- Combine dumplings with the cabbage mixture. Toss gently to coat in butter and season to taste.
- Serve warm with fresh parsley or a touch of butter on top.
