German Cabbage Dumplings (Print View)

Tender German dumplings with savory cabbage, aromatic spices, and fluffy texture—perfect comfort food.

# 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 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

# Step-by-Step Directions:

01 - Heat butter in large skillet over medium heat. Add onion and sauté 2–3 minutes until translucent. Add shredded cabbage with pinch of salt; cook, stirring occasionally, 10–12 minutes until softened. Set aside to cool slightly.
02 - Combine bread cubes and milk in large bowl. Let soak 5–10 minutes until bread is soft, then mash gently with fork until uniform consistency forms.
03 - Add eggs, flour, nutmeg, pepper, salt, parsley, and cooled cabbage to soaked bread. Mix thoroughly until uniform, slightly sticky dough forms.
04 - With damp hands, shape mixture into 8 round dumplings, ensuring compact form.
05 - Bring vegetable broth to gentle simmer in large pot. Carefully add dumplings. Simmer (do not boil) 18–20 minutes until dumplings are firm and cooked through.
06 - Remove dumplings with slotted spoon. Serve hot, garnished with additional parsley if desired.

# Expert Suggestions:

01 -
  • The dumplings emerge from their broth bath impossibly light, like savory clouds that practically dissolve on your tongue
  • Everything comes together in about an hour using humble ingredients you probably already have
  • These freeze beautifully and reheat in minutes, making them perfect for those nights when cooking feels impossible
02 -
  • The broth must simmer gently rather than boil violently, or your dumplings will fall apart before they finish cooking
  • Let the cabbage cool slightly before adding it to the bread mixture, or you risk scrambling the eggs
  • Testing one dumpling first is smart—cut it open to make sure the center is cooked through before serving
03 -
  • Wet your hands between every other dumpling to keep the mixture from sticking to your palms
  • Start checking for doneness at 15 minutes since cooking time varies by dumpling size

Go Back