German Cabbage Dumplings (Printable)

Tender dumplings with savory cabbage and aromatic spices, simmered until light and fluffy.

# 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 tbsp unsalted butter
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 7 oz day-old white bread, crusts removed and cubed
07 - 1/2 cup all-purpose flour
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt
11 - 2 tbsp fresh parsley, finely chopped

→ For Simmering

12 - 6 cups vegetable broth

# How to Make It:

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 to create a uniform paste.
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 that holds together when shaped.
04 - With damp hands to prevent sticking, shape the mixture into 8 round dumplings, compacting each one gently to ensure they hold their shape during cooking.
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, maintaining a gentle bubble throughout.
06 - Remove the dumplings with a slotted spoon. Serve hot, garnished with extra parsley if desired, alongside creamy mushroom sauce or melted butter.

# Expert Advice:

01 -
  • These dumplings transform humble cabbage into something extraordinary, with a texture that's simultaneously fluffy and satisfying
  • The recipe welcomes variations so you can make it your own while keeping the soul of the dish intact
02 -
  • Never let the broth reach a rolling boil, as violent bubbling will cause the dumplings to break apart
  • Working with damp hands is the unsung hero technique that keeps the mixture from sticking to your fingers
03 -
  • Squeeze out any excess liquid from the cooked cabbage before adding it to the bread mixture to prevent soggy dumplings
  • Test one dumpling first by cutting it open to ensure the center is fully cooked before removing all of them from the broth

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