German Cabbage Dumplings (Printable)
Tender dumplings filled with savory cabbage and aromatic spices, simmered until light and fluffy—a comforting German classic.
# What You'll Need:
→ For the Dumplings
01 - 1 small head green cabbage (about 1.5 lbs), finely shredded
02 - 1 medium onion, finely diced
03 - 2 tablespoons unsalted butter
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 7 oz day-old white bread, crusts removed and cubed
07 - 1/2 cup all-purpose flour
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 2 tablespoons fresh parsley, finely chopped
→ For Simmering
12 - 6 cups vegetable broth
# How-To Steps:
01 - Heat the butter in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent. Add the shredded cabbage and a pinch of salt; cook, stirring occasionally, for 10–12 minutes or until softened. Let cool slightly.
02 - In a large bowl, combine the bread cubes and milk. Let soak 5–10 minutes until the bread is soft, then mash gently with a fork.
03 - Add the eggs, flour, nutmeg, pepper, salt, parsley, and the cooled cabbage mixture to the soaked bread. Mix well until a uniform, slightly sticky dough forms.
04 - With damp hands, shape the mixture into 8 round dumplings.
05 - Bring the vegetable broth to a gentle simmer in a large pot. Carefully add the dumplings. Simmer (do not boil) for 18–20 minutes, or until the dumplings are firm and cooked through.
06 - Remove the dumplings with a slotted spoon. Serve hot, garnished with extra parsley if desired.
# Expert Suggestions:
01 -
- These transform humble cabbage into something that feels special and comforting, the kind of food that makes people lean back in their chairs and sigh
- The dumplings emerge impossibly light, almost cloud-like, while staying substantial enough to feel like a real meal
02 -
- Working with damp hands is nonnegotiable or the dough will stick frustratingly to everything
- Never let the broth reach a rolling boil or the dumplings will fall apart before your eyes
03 -
- Test one dumpling first to make sure the dough holds together before shaping all of them
- A little extra flour is better than a sticky mess when shaping