This hearty German dish combines the flavors of tender sautéed cabbage with fluffy homemade dumplings, creating a comforting and soul-warming meal that feels like a hug in a bowl. The cabbage is slowly cooked until perfectly tender, releasing its natural sweetness while absorbing the savory notes of butter, onions, and a hint of caraway seeds. This gentle caramelization process gives the dish its rich, earthy aroma and depth of flavor that German cuisine is so well-known for.
The dumplings, light yet satisfying, are made from simple ingredients—flour, eggs, milk, and a touch of nutmeg for warmth. They’re mixed until soft and airy, then boiled gently until they rise to the surface, signaling their readiness. Once drained, they’re added to the golden cabbage mixture, soaking up all the delicious juices and melding together into one harmonious dish.
Traditionally known in various regions of Germany as Kraut und Klöße or Kohl mit Knödeln, this recipe has been a staple of rustic home cooking for generations. It was especially cherished during colder months, when families sought hearty, filling meals made from humble ingredients readily available from the garden or pantry. The dish not only nourished the body but also brought families together around the table, sharing warmth and laughter while the aroma of cabbage and butter filled the air.
To add an extra layer of flavor, many home cooks like to brown a bit of bacon or smoked sausage first, using the rendered fat to sauté the cabbage. This gives the dish a deeper, smokier undertone that pairs beautifully with the delicate dumplings. Others prefer to keep it vegetarian, letting the natural sweetness of the cabbage and the buttery richness of the dumplings shine through.
Serve this comforting dish hot, garnished with a sprinkle of fresh parsley or chives, and perhaps a dollop of sour cream or mustard on the side. It’s the kind of meal that tastes even better the next day, as the flavors continue to mingle and deepen overnight. Paired with a crisp German beer or a glass of white wine, it becomes a true celebration of rustic, homestyle cooking.
Whether enjoyed as a main course or as a hearty side, this sautéed cabbage and dumpling combination brings together the best of German culinary tradition—simple ingredients transformed into something deeply satisfying and full of love.
Ingredients:
| Ingredient | Quantity |
| Green cabbage, chopped | 1 medium head |
| Butter | 2 tablespoons |
| Onion, finely chopped | 1 |
| Salt and pepper | To taste |
| All-purpose flour | 1 cup |
| Salt (for dumplings) | 1/2 teaspoon |
| Milk | 1/2 cup |
| Eggs | 2 |
| Chopped fresh parsley | For garnish (optional) |
How To Make German Cabbage with Dumplings:
- Step 1: Cook Cabbage Base: Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Sauté the finely chopped onion until soft and translucent.
- Step 2: Add Cabbage: Add the chopped cabbage to the pot, season with salt and pepper. Cook until the cabbage is tender, about 20 minutes, stirring occasionally.
- Step 3: Prepare Dumpling Batter: In a medium bowl, whisk the 1 cup flour and 1/2 teaspoon salt. In a separate bowl, beat the 2 eggs and 1/2 cup milk. Gradually add the wet mixture to the dry ingredients, stirring until a thick, smooth batter forms.
- Step 4: Cook Dumplings: Bring a pot of salted water to a gentle boil. Drop small portions of the dumpling batter into the boiling water using two spoons (or press the batter through a spaetzle maker). Cook until the dumplings rise to the surface and are cooked through, about 3-5 minutes. Remove with a slotted spoon and set aside.
- Step 5: Combine and Serve: Gently fold the cooked dumplings into the tender cabbage in the large pot. Garnish with chopped parsley if desired. Serve warm.