Step 3: Shape the Dumplings
Using your hands or a small cookie scoop, shape the dough into small dumplings about the size of a walnut. Set them aside on a plate lined with parchment paper.
Step 4: Cook the Dumplings
Once the cabbage is tender, gently nestle the dumplings on top of the cabbage in the skillet. Cover with a lid and let them steam over low heat for 10-12 minutes. The dumplings should puff slightly and become firm to the touch. Avoid lifting the lid too often, or the steam will escape, and the dumplings may not cook evenly.
Step 5: Serve
Carefully remove the dumplings and place them on a serving platter with the sautéed cabbage. Spoon some of the cooking juices over the top for added flavor and moisture. Optionally, garnish with fresh parsley or chives for a pop of color.
Tips for a Perfect Low-Carb Version
- Don’t skip the caraway seeds—they give the cabbage a traditional German flavor.
- Consistency is key for the dumplings; slightly sticky dough works best for steaming.
- Add protein by tossing in cooked sausage slices or crispy bacon for a heartier meal.
- Make ahead: The dumpling dough can be prepared a day in advance and kept in the fridge.
Why You’ll Love This Dish
This low-carb German cabbage and dumplings recipe is comfort food without the carbs. It’s hearty, flavorful, and easy to make on a weeknight. The cabbage is tender and savory, and the dumplings are light and fluffy—perfect for soaking up all the delicious juices. Whether you’re a fan of traditional German cuisine or just looking for a satisfying low-carb dinner, this dish will quickly become a favorite.
If you want, I can also create a version with calorie counts, macros, and optional protein add-ins for those following strict low-carb or keto plans.
Do you want me to make that version too?
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