Low Carb German Cabbage and Dumplings!!!

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Low Carb German Cabbage and Dumplings!!!

If you love hearty, comforting dishes but want to keep your meals low carb, this German-inspired recipe is an absolute winner. Traditionally, German cabbage and dumplings rely heavily on starchy flour, but this version swaps in healthier, low-carb alternatives without sacrificing flavor. Perfect for a cozy weeknight or a special dinner, this dish combines tender cabbage, savory seasonings, and fluffy low-carb dumplings that melt in your mouth. Let’s dive into how to make it step by step.

Ingredients You’ll Need

For the Cabbage:

• 1 medium head of green cabbage, finely shredded
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon caraway seeds (optional, traditional touch)
• Salt and pepper, to taste
• 1/2 cup vegetable or chicken broth

For the Low-Carb Dumplings:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons cream cheese, softened
• 2 tablespoons butter, melted
• 1-2 tablespoons water or almond milk (as needed for consistency)

Step-by-Step Method

Step 1: Prepare the Cabbage

Start by heating olive oil or butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Next, add the shredded cabbage, smoked paprika, caraway seeds, salt, and pepper. Toss everything together to coat the cabbage in the seasonings. Pour in the broth, cover, and let it simmer for 10-12 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.

Step 2: Make the Dumpling Dough

While the cabbage is cooking, mix the almond flour, coconut flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the eggs, softened cream cheese, and melted butter until smooth.

Gradually combine the wet ingredients with the dry, forming a dough. If the dough seems too dry, add 1-2 tablespoons of water or almond milk until it holds together but isn’t sticky.

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