Don’t overmix dumpling batter—keep it soft and lumpy for tender dumplings.
Use day-old bread for classic Semmelklöße (bread dumplings), but flour dumplings are simpler for beginners.
For vegetarian: Skip bacon, use veggie broth, and add 1 tsp smoked paprika for depth.
Step-by-Step Instructions (Authentic, Easy, Soulful)
1. Sauté the Aromatics
In a large Dutch oven or heavy pot, cook bacon or sausage over medium heat until crisp. Remove and set aside, leaving the fat in the pot.
Add butter (if needed), then sauté onion until soft (5 mins).
Add cabbage and garlic; cook 8–10 minutes until cabbage wilts and softens slightly.
2. Simmer the Stew
Pour in broth, add bay leaf and caraway seeds.
Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes until cabbage is very tender.
Stir in bacon/sausage, vinegar, salt, and pepper. Keep warm on low.
3. Make the Dumpling Batter
In a bowl, whisk flour, baking powder, and salt.
In another bowl, mix eggs, milk, and melted butter.
Pour wet into dry; stir just until combined (batter will be thick and sticky).
4. Cook the Dumplings
Bring cabbage stew to a gentle simmer (not boiling).
Drop ¼-cup scoops of dumpling batter on top of the stew, spacing them apart.
Cover and cook 15–18 minutes—do not lift the lid! Dumplings steam and puff up beautifully.
5. Serve with Love
Ladle stew and dumplings into deep bowls.
Sprinkle with fresh parsley or a pat of butter.
Serve with a slice of dark rye bread and a cold lager.
Serving & Storage Tips
Best served fresh—dumplings soften if left in broth too long.
Leftovers: Store stew and dumplings separately for up to 2 days. Reheat gently.
Make ahead: Prep cabbage stew in advance; add dumplings just before serving.
Frequently Asked Questions
Q: Can I use red cabbage?
A: Yes—but it’s stronger in flavor and turns blue-gray when cooked. Stick to green for authenticity.
Q: Are the dumplings supposed to be dense?
A: No! They should be light and fluffy. Overmixing or lifting the lid while steaming causes density.
Q: Can I make gluten-free dumplings?
A: Yes—use a 1:1 GF flour blend and add 1 tsp xanthan gum.
Q: Is this the same as “cabbage and noodles”?
A: No! German dumplings (Klöße) are soft, bread- or flour-based spheres—not noodles.
A Dish Full of Heritage and Heart
German Cabbage and Dumplings isn’t just dinner—it’s a link to generations past, a testament to making much from little, and a reminder that true comfort lies in simplicity.
So shred that cabbage, mix that batter, and let your kitchen fill with the scent of caraway, butter, and warmth. Because some of the best meals aren’t fancy—they’re boiled, baked, and shared with love.
Did your family make cabbage and dumplings? Do you use caraway or keep it plain?
Share your tradition in the comments! And if this recipe brought back a cherished memory, pass it on to someone who believes in the magic of old-world comfort. 🥬🥟✨
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