FRIENDS FROM WEBTV: German Cabbage and Dumplings

German Cabbage and Dumplings

For the Cabbage:

2 tablespoons butter (or bacon drippings for extra flavor)
1 small onion, finely chopped
1 medium head of green cabbage, cored and sliced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon caraway seeds (optional, but they add great flavor!)
½ cup chicken or vegetable broth
1 tablespoon apple cider vinegar (for a little tang, optional)

For the Dumplings:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 large eggs
½ cup milk (or more if needed)
2 tablespoons melted butter

In a large skillet or Dutch oven, melt the butter over medium heat. If you’re using bacon drippings, even better—it adds a smoky depth to the cabbage!
Add the chopped onion and sauté until soft and slightly golden, about 3-4 minutes.

Stir in the sliced cabbage, salt, pepper, and caraway seeds (if using). Cook, stirring occasionally, until the cabbage starts to wilt and caramelize—about 10-15 minutes.

Pour in the broth and cover. Let it simmer for another 10 minutes, stirring occasionally, until the cabbage is tender.

If you like a slight tang, stir in the apple cider vinegar at the end.

In a mixing bowl, whisk together the flour, salt, and baking powder.

In a separate bowl, beat the eggs, then mix in the milk and melted butter.

Gradually add the wet ingredients to the dry ingredients, stirring gently until a thick dough forms. It should be soft and slightly sticky—if it’s too dry, add a splash more milk.
Drop spoonfuls of dough (about a tablespoon each) directly into the simmering cabbage mixture. They don’t have to be perfect—rustic dumplings taste the best!

Cover the pan and let the dumplings steam for about 12-15 minutes. Avoid lifting the lid too soon! They should be light and fluffy when done.

Once the dumplings are cooked through, give everything a gentle stir to coat them in that buttery, cabbage-infused goodness.

Pro Tips for Success:
For extra flavor, fry a few slices of bacon first and cook the cabbage in the drippings. Crumble the bacon on top before serving!

Don’t overmix the dumpling dough—a light hand ensures fluffy, tender dumplings.

Cover the pan while steaming the dumplings to keep the moisture in and help them cook evenly.

Want a little extra color? Let the dumplings brown slightly on one side by uncovering the pan for the last few minutes of cooking.

Storage & Serving Suggestions:
Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors get better as they sit!

Reheating: Warm gently on the stovetop with a splash of broth or butter to keep everything moist.

Serving Ideas:
Pair with smoked sausage or bratwurst for a full German feast!

Serve with a dollop of sour cream or a drizzle of mustard for extra richness.