German Cabbage Dumplings (Printable Version)
Tender German dumplings with savory cabbage and aromatic spices, simmered to perfection.
# What You Need:
→ For the Dumplings
01 - 1 small head green cabbage (about 1.5 lb), finely shredded
02 - 1 medium onion, finely diced
03 - 2 tbsp unsalted butter
04 - 2 large eggs
05 - 0.5 cup whole milk
06 - 7 oz day-old white bread, crusts removed and cubed
07 - 0.5 cup all-purpose flour
08 - 0.5 tsp ground nutmeg
09 - 0.5 tsp ground black pepper
10 - 1 tsp salt
11 - 2 tbsp fresh parsley, finely chopped
→ For Simmering
12 - 6 cups vegetable broth
# How To Make:
01 - Heat butter in large skillet over medium heat. Sauté onion 2–3 minutes until translucent. Add shredded cabbage with pinch of salt; cook stirring occasionally 10–12 minutes until softened. Set aside 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 to create uniform mixture.
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, ensuring even size for consistent cooking.
05 - Bring vegetable broth to gentle simmer in large pot. Carefully add dumplings. Simmer without boiling 18–20 minutes until dumplings are firm and cooked through.
06 - Remove dumplings with slotted spoon. Serve hot garnished with extra parsley if desired.
# Expert Advice:
01 -
- The dumplings emerge from their broth bath impossibly light, almost floating on your spoon
- They transform humble cabbage and stale bread into something that feels like a hug
02 -
- Never let the broth boil vigorously or the dumplings will fall apart before your eyes
- The dough should feel sticky and slightly wet, not firm like pasta dough
03 -
- Test one dumpling first by cooking it separately, then adjust the seasoning before shaping the rest
- The longer the cabbage cools before mixing, the easier it is to handle the dough