Description
A comforting dish featuring tender sautéed cabbage paired with pillowy dumplings, perfect for family dinners on cool evenings.
Ingredients
Scale
- 1 medium cabbage, chopped (about 6–8 cups)
- 2 tablespoons butter (or oil for a lighter version)
- 1 onion, diced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt (plus salt for boiling water)
- 2 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat and melt the butter. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
- Add the chopped cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and beginning to brown in spots, about 10–15 minutes. Season with salt and pepper and keep warm.
- In a bowl, whisk the flour, baking powder, and 1 teaspoon salt. In another bowl, beat the eggs with the milk. Pour the wet into the dry and mix until just combined into a soft dough. Don’t overmix — it should be slightly sticky but hold together.
- Bring a large pot of salted water to a gentle boil. With floured hands or using a spoon, shape the dough into small dumplings (about tablespoon-sized). Drop them into the boiling water, taking care not to overcrowd the pot.
- Cook the dumplings for 10–15 minutes. They’re done when they rise and float and the centers are set. Remove with a slotted spoon and drain briefly.
- Serve the warm dumplings piled on top of the sautéed cabbage. Finish with a grind of black pepper and an extra pat of butter if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg
Keywords: German Cabbage Dumplings