🥘 German Cabbage and Dumplings
Serves 4–6 | Prep: 20 min | Cook: 45–50 min | Total: ~1 hr 10 min
🛒 Ingredients
For the Braised Cabbage:
1 large head green cabbage, cored and thinly sliced (~6–8 cups)
4 slices bacon, chopped (or 1 smoked sausage link, sliced)
1 large onion, diced
2 cloves garlic, minced
1 cup chicken or vegetable broth
2 tbsp apple cider vinegar or white vinegar
1 tsp caraway seeds (essential for authentic flavor!)
1 tsp sugar (balances acidity)
Salt & black pepper to taste
Optional: 1 bay leaf, pinch of marjoram
🍎 Pro Tip: Add ½ apple, grated, for subtle sweetness and depth.
For the Potato Dumplings (Kartoffelknödel):
2 lbs (900g) russet or Yukon Gold potatoes, peeled
1 cup (120g) all-purpose flour, plus more as needed
1 large egg, beaten
½ tsp salt
¼ tsp nutmeg
Optional: ½ cup fine breadcrumbs or stale bread cubes (for binding)
🌾 Gluten-Free? Use GF flour blend and almond meal instead of breadcrumbs
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Bacon & Sauté Veggies
In a large Dutch oven or deep skillet, cook bacon over medium heat until crisp.
Remove bacon, leaving drippings in the pan.
Add onion and cook 3–4 minutes until soft.
Stir in garlic and cook 30 seconds until fragrant.
2️⃣ Braise the Cabbage
Add cabbage and stir to coat in fat.
Pour in broth, vinegar, and sprinkle in sugar, caraway seeds, salt, and pepper.
Bring to a simmer, then reduce heat to low.
Cover and cook 30–40 minutes, stirring occasionally, until cabbage is tender and flavorful.
Stir in cooked bacon (or sausage) before serving.
🔥 Pro Move: Let it sit 10 mins off heat — flavors deepen!
3️⃣ Make the Dumplings
While cabbage cooks:
Boil or steam potatoes until very tender. Mash while hot.
Let cool slightly, then mix in egg, salt, nutmeg, and flour.
Knead gently into a soft dough (add more flour if too sticky).
Roll into golf-ball-sized balls.
4️⃣ Cook the Dumplings
Bring a large pot of salted water to a gentle boil.
Drop dumplings in one at a time.
Simmer 10–12 minutes until they float and hold together.
Remove with a slotted spoon.
🥢 Alternative: Pan-fry boiled dumplings in butter for golden crust.
5️⃣ Serve Together
Place 1–2 dumplings on each plate.
Top generously with warm cabbage mixture.
Spoon extra broth over top.
🍽️ Serving Ideas:
With a dollop of sour cream
Alongside roasted beets or pickled red onions
Paired with a crisp local beer or apple cider
🌈 Variations & Pro Hacks
🌱 Vegetarian/Vegan? Skip bacon, use smoked paprika + mushrooms; swap egg for flax egg
🥓 Meat Lover’s Twist: Add kielbasa, pork shoulder, or ham hock for richness
🧊 Make-Ahead Magic: Both components reheat beautifully — store separately, combine when serving
❄️ Freeze It! Freeze cooked dumplings on a tray, then bag; boil from frozen (+2 mins)
🥔 Shortcut: Use leftover mashed potatoes for faster dumpling prep
🧠 Why Caraway Seeds Are Non-Negotiable
Caraway adds a warm, slightly peppery, anise-like note that defines Central European cuisine. Without it, you lose the soul of the dish.
And yes — it also helps ease digestion after a heavy meal. Nature’s perfect pairing.
❤️ Final Thought: More Than a Meal — It’s a Taste of Heritage
This German Cabbage and Dumplings recipe isn’t about fancy techniques or rare ingredients. It’s about honoring simplicity, seasonality, and the quiet joy of feeding loved ones.
It’s the kind of food passed down not because it’s trendy…
But because it works.
Because it satisfies.
Because it tastes like home.
So tie on your apron, slice that cabbage thin, and let your kitchen fill with the scent of garlic, smoke, and comfort.
Because sometimes, happiness comes on a plate — steaming, hearty, and shared with love. 💛