German Cabbage Dumplings (Print Version)

Tender dumplings with savory cabbage and spices, simmered until fluffy—a comforting German classic perfect for any meal.

# Recipe Ingredients:

→ 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 ounces 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

# Directions:

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 Advice:

01 -
  • These dumplings transform humble ingredients into something that feels like a warm hug on a cold day
  • The texture is incredibly light and fluffy, not heavy like some dumplings can be
  • They reheat beautifully for lunch the next day, if there are any left
02 -
  • Let the cabbage mixture cool before mixing it with the eggs or you might end up with scrambled bits
  • Keep the broth at a gentle simmer rather than a boil to prevent dumplings from falling apart
  • Day-old bread really does make a difference, fresh bread turns to mush too quickly
03 -
  • Wet your hands between shaping each dumpling to keep the dough from sticking to your palms
  • Test one dumpling first by cutting it open to ensure the center is fully cooked

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