Some recipes are more than just food — they’re memories stitched into every bite. My German nana used to make this hearty cabbage and dumpling dish whenever the weather turned cold or someone needed a little comfort. The aroma alone could fill the house with warmth, and somehow, life always felt simpler when a pot of this was simmering on the stove.
Over the years, I’ve made a few small tweaks, but the heart of the recipe is exactly as she taught me: tender cabbage, slow-cooked in butter and onions, folded together with soft, pillowy dumplings that soak up every bit of flavor. It’s rustic, humble, and deeply satisfying — the kind of food that reminds you where you came from.
Here’s how to make it exactly the way Nana did.
Ingredients
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