Traditional German Cabbage and Dumplings

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This German-inspired cabbage and dumplings dish—often known as Kraut und Spätzle or a take on Haluski—is a comforting staple of European home cooking. The soft yet slightly chewy dumplings pair beautifully with tender, buttery cabbage. As the cabbage cooks down with stock and butter, it creates a savory coating that ties everything together, while thyme and black pepper add a warm, rustic flavor.

German Cabbage and Dumplings

Ingredients

Instructions

Step 1: Prepare the Dough
In a large bowl, mix the flour, thyme, pepper, and salt (along with baking powder and soda if using). Form a well in the center and add the eggs. Stir until a thick dough forms, adding milk gradually only if needed.

Step 2: Cook the Dumplings
Bring a pot of salted water to a boil. Drop spoonfuls of dough into the water.
Tip: Dip your spoon into the hot water first to help release the dough easily. Once the dumplings float to the surface, they’re ready. Remove with a slotted spoon.

Step 3: Cook the Onions
In a large pot, melt 2 tablespoons of butter. Add the onion and cook for 8–10 minutes until soft and lightly browned, building a rich base of flavor.

Step 4: Simmer the Cabbage
Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper. Cover and cook until the cabbage becomes tender and most of the liquid has reduced.

Step 5: Combine and Serve
Add the cooked dumplings to the cabbage and gently toss to coat in the buttery sauce. Adjust seasoning to taste and finish with a sprinkle of fresh parsley before serving.

0 1 minute read