Best German Cabbage and Dumplings

Step 2 – Cook the Dumplings

1. Bring a large pot of salted water to a boil.
2. Using two spoons or a small cookie scoop, drop small portions of dough into the boiling water.
3. Once the dumplings float to the surface, cook for 3–4 minutes more to ensure they are fully cooked inside.
4. Remove with a slotted spoon and place them in a bowl. Drizzle a little melted butter over the dumplings to keep them from sticking.

Step 3 – Prepare the Cabbage

1. In a large skillet or Dutch oven, melt butter over medium heat.
2. Add the chopped onion and cook until soft and lightly golden.
3. Stir in the cabbage and cook, stirring often, until it starts to soften – about 10 minutes.
4. Add caraway seeds (if using) and season generously with salt and pepper.
5. Reduce heat to low and continue cooking for another 10–15 minutes, allowing the cabbage to caramelize slightly for a richer flavor.

Step 4 – Combine and Serve

1. Add the cooked dumplings to the cabbage in the skillet.
2. Toss gently so the dumplings are coated in the buttery cabbage mixture.
3. Let them heat together for 2–3 minutes to absorb flavors.
4. Garnish with fresh parsley and serve hot.

Tips for the Best Results

• Texture matters: The dumpling dough should be sticky but hold its shape. Too dry and they’ll be dense; too wet and they may fall apart in boiling water.
• Flavor boost: For a heartier dish, cook bacon first, set it aside, and sauté the cabbage in the bacon fat. Crumble the bacon back in before serving.
• Make it ahead: Dumplings can be cooked earlier in the day and reheated with cabbage just before serving.

Serving Suggestions

This dish pairs wonderfully with bratwurst, pork roast, or grilled chicken. For a vegetarian meal, simply enjoy it on its own with a side of mustard or a slice of rustic bread.

In every bite of German cabbage and dumplings, you’ll taste the balance of rustic simplicity and deep, satisfying flavor. It’s proof that a few humble ingredients, when treated with care, can create a meal that feels like a hug from the inside out.

If you want, I can also give you a version of this recipe with meat included so it’s a complete one-pan German dinner. That way, you won’t need to prepare a separate protein. Would you like me to add that?