Here’s a detailed, step-by-step article about German Cabbage and Dumplings, written uniquely and clearly for home cooks:

German Cabbage and Dumplings: A Hearty Classic from the Heart of Germany

There’s something incredibly comforting about a warm plate of German cabbage and dumplings. This traditional dish brings together tender, flavorful cabbage with soft, pillowy dumplings in a rich, savory sauce. Perfect for chilly evenings, this meal feels like a warm hug in food form. Here’s a detailed guide to making it from scratch.

Ingredients

For the Cabbage:

• 1 medium green cabbage, shredded
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds (optional, but authentic)
• 1 cup vegetable or chicken broth
• Salt and freshly ground black pepper, to taste
• 1 teaspoon apple cider vinegar (optional, for a slight tang)

For the Dumplings:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 large egg
• ¾ cup milk (plus extra if needed)
• 2 tablespoons butter, melted

Step-by-Step Method

Step 1: Prepare the Cabbage

1. Remove the outer leaves of the cabbage and rinse it thoroughly.
2. Cut the cabbage into quarters, remove the core, and thinly slice the leaves.
3. In a large skillet or Dutch oven, melt the butter over medium heat.
4. Add the chopped onion and cook until translucent, about 3–4 minutes.
5. Stir in the minced garlic and caraway seeds, cooking for another 1 minute until fragrant.
6. Add the shredded cabbage, season with salt and pepper, and pour in the broth.
7. Cover and simmer for 15–20 minutes, stirring occasionally, until the cabbage is tender. If you like a tangy flavor, stir in the apple cider vinegar toward the end.

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