German Cabbage Dumplings (Print Version)
Tender dumplings with savory cabbage and aromatic spices, simmered until light and fluffy.
# What You 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 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
# 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 for 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 Tips:
01 -
- These dumplings turn simple ingredients into the kind of comfort food that makes people pause and close their eyes happy
- The texture is incredible—light and fluffy outside with a savory tender heart that feels like a warm embrace
02 -
- Never let your broth boil vigorously—gentle simmering keeps the dumplings from falling apart and developing a tough outer skin
- Let the cabbage mixture cool before adding it to the bread mixture, otherwise the eggs will start to cook and ruin your texture
03 -
- The absolute best way to tell if your dumplings are done is when they float to the surface and feel firm when pressed gently with your finger
- If you don't have vegetable broth, salted water works fine—just reduce the salt in the dumpling mixture by half