- Milk – ½ cup
- Eggs – 2 large
For Garnish (Optional):
- Chopped fresh parsley
Instructions
Step 1: Sauté the Onion and Cabbage
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for about 3–4 minutes, until soft and translucent. Stir in the chopped cabbage, season with salt and pepper, and cook for 20 minutes, stirring occasionally, until the cabbage becomes tender and lightly golden in spots.
Step 2: Prepare the Dumpling Batter
In a medium mixing bowl, whisk together 1 cup of flour and ½ teaspoon salt. In another bowl, beat the 2 eggs with ½ cup milk. Slowly add the wet mixture to the flour, stirring until a thick, smooth batter forms. The texture should be similar to thick pancake batter.
Step 3: Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Using two spoons, drop small portions of batter into the water (or use a spaetzle maker for more traditional results). When the dumplings float to the surface, let them cook for an additional 1–2 minutes to ensure they’re fully cooked. Remove with a slotted spoon and drain.
Step 4: Combine and Finish
Once the cabbage is tender, gently fold the cooked dumplings into the pot. Toss lightly to combine, allowing the dumplings to absorb some of the buttery cabbage flavor.
Step 5: Serve and Garnish
Spoon the cabbage and dumplings onto a serving dish and sprinkle with fresh parsley if desired. Serve warm as a main course or alongside roasted meats for a hearty meal.
Chef’s Tips
- Add Depth of Flavor: For an authentic touch, sauté a few pieces of diced bacon or pancetta with the onions before adding the cabbage.
- Texture Matters: Avoid overmixing the dumpling batter — a few small lumps are fine and help keep the texture light.
- Make It a Meal: Serve with a dollop of sour cream or mustard on the side for a tangy finish.
This German Cabbage with Dumplings recipe celebrates the beauty of simplicity — a comforting dish built on tradition, flavor, and the kind of memories that last a lifetime.