German Cabbage and Dumplings

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German Cabbage and Dumplings: A Comforting Classic

German cuisine is known for its hearty, homey dishes that are both filling and flavorful. One such classic is German cabbage and dumplings, a meal that pairs tender, buttery cabbage with soft, pillowy dumplings. This dish is simple yet satisfying, perfect for family dinners or cozy nights in.

Ingredients

For the cabbage:

• 1 medium head of green cabbage, shredded
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon caraway seeds (optional, but traditional)
• Salt and pepper to taste
• ½ cup vegetable or chicken broth

For the dumplings:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup milk (more if needed)
• 2 tablespoons butter, melted

Step 1: Prepare the Cabbage

1. Start by removing the outer leaves of the cabbage, then cut it into quarters and remove the core.
2. Shred the cabbage finely using a knife or a mandoline slicer.
3. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for another 1–2 minutes, just until fragrant.
5. Add the shredded cabbage to the skillet, tossing it with the onions and garlic. Sprinkle in the caraway seeds if using.
6. Pour in ½ cup of broth, season with salt and pepper, and cover. Let it cook for about 15–20 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.

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