German Cabbage and Dumplings

Step 2: Make the Dumpling Dough

1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. In a separate small bowl, whisk together the egg, milk, and melted butter.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. If the dough is too stiff, add a little more milk, one tablespoon at a time.
4. Using floured hands, shape the dough into small balls, about the size of a golf ball. Set them aside on a floured surface.

Step 3: Cook the Dumplings

1. Bring a large pot of salted water or lightly salted broth to a gentle boil.
2. Carefully drop the dumplings into the simmering liquid. Do not overcrowd them; cook in batches if necessary.
3. Reduce the heat to low, cover, and let the dumplings simmer for 12–15 minutes. They should puff up and become firm yet tender.

Step 4: Combine and Serve

1. Once the cabbage is tender and the dumplings are cooked, gently transfer the dumplings on top of the cabbage in the skillet or pot.
2. Spoon some of the cooking liquid over the dumplings to keep them moist.
3. Taste and adjust seasoning if needed.
4. Serve hot, optionally garnished with fresh parsley or a sprinkle of paprika for a touch of color.

Tips for Perfect German Cabbage and Dumplings

• Caraway seeds give the cabbage a traditional German flavor, but they’re optional if you’re not a fan.
• For extra richness, you can add a splash of cream to the cabbage before serving.
• Leftovers taste even better the next day as the flavors have time to meld.

This German cabbage and dumplings recipe is a wonderful blend of textures and flavors—soft, fluffy dumplings paired with savory, slightly sweet cabbage. It’s a traditional dish that’s simple enough for a weeknight yet hearty enough to impress family and friends.

If you want, I can also create a shortcut version that skips boiling the dumplings separately, which saves time but keeps them just as tender.

Do you want me to do that?