listen, I was just thinking about my German grandma’s cabbage and dumplings recipe that I literally couldn’t stand as a kid but now I’m obsessed with making it.
she used to make this every Sunday and the whole house would smell like cooked cabbage which honestly wasn’t great. I’d sit at the table making faces and pushing the dumplings around my plate while she’d give me that disappointed grandma look. fast forward 20 years and I’m craving it randomly one day after scrolling Instagram and seeing some comfort food post.
problem was I never got the actual recipe from her before she passed. just had these vague memories of watching her make it while I was supposed to be doing homework at the kitchen table. first time I tried making it I used regular flour dumplings and they turned into these dense hockey pucks that my husband couldn’t even cut with a knife lol.
second attempt I found an old German cookbook at a thrift store and the dumplings were better but I way overcooked the cabbage and it turned into mush. third time I finally nailed it and now I make it like once a month because it’s cheap, filling, and tastes like childhood even though I hated it back then.
Contents
why this dish slaps
uses basic ingredients that cost maybe ten bucks total for the whole pot
super filling comfort food that actually sticks with you for hours
the dumplings soak up all the cabbage flavor which sounds weird but is amazing
makes a huge amount so you can eat it for days or freeze half
somehow tastes better the next day when everything has sat together overnight
what you need
here’s what I throw in but my grandma never measured anything so neither do I really:
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium head | or half a huge one |
| Butter | bunch | like 4-5 tablespoons maybe |
| Onion | 1 large | diced |
| Bacon | 6-8 slices | optional but recommended |
| Caraway seeds | some | maybe a teaspoon |
| Salt | to taste | be generous |
| Pepper | lots | fresh ground is better |
| Sugar | tiny pinch | sounds weird but trust me |
| Flour | 2 cups ish | for dumplings |
| Eggs | 2 | for dumplings |
| Milk | half a cup | for dumplings |
| Baking powder | couple teaspoons | for dumplings |
how to make it
Chop your bacon into little pieces and cook it in a big pot or Dutch oven over medium heat. I use my biggest pot because this makes a ton. let the bacon get crispy and render out all that fat.
Take the bacon out with a slotted spoon and set it aside on a plate. leave all that bacon grease in the pot because that’s where the flavor is.
Add your diced onion to the bacon grease and cook for like 5 minutes until it’s soft and starting to brown. stir it occasionally so it doesn’t burn.
Slice the cabbage into strips while the onion cooks. I just quarter the head and cut out the core then slice it however thick I feel like. mine are never uniform and that’s fine.
Throw all the cabbage into the pot with the onions. it’s gonna seem like way too much cabbage and won’t fit but it cooks down so just keep adding it.
Add the caraway seeds, salt, pepper, and that tiny pinch of sugar. the sugar helps balance the cabbage flavor somehow. my grandma swore by this.
Cook the cabbage over medium heat stirring every few minutes for maybe 20-30 minutes until it’s soft and golden. you want it tender but not mushy. add a splash of water if it starts sticking.
okay so while that’s cooking—make the dumplings by mixing flour, baking powder, and a good pinch of salt in a bowl.
Whisk the eggs and milk together in another bowl or a measuring cup. I use a measuring cup because then I have one less bowl to wash.
Pour the wet stuff into the dry stuff and stir until just combined. don’t overmix or the dumplings will be tough. should be thick and sticky.
Taste the cabbage and add more salt if it needs it. mine always needs more salt than I think.
Drop spoonfuls of the dumpling batter on top of the cabbage. I use a regular spoon and just plop them on. they’ll expand so don’t crowd them too much.
Put a lid on the pot and let it cook for like 15-20 minutes without lifting the lid. this is important because the steam cooks the dumplings. I always want to peek but don’t do it.
Check one dumpling by cutting it open after 15 minutes. should be cooked through and fluffy not doughy. if it’s still raw in the middle give it a few more minutes.
Stir the bacon back in or just sprinkle it on top when serving. I do both because bacon makes everything better.
tips and whatever
- Add some apple slices to the cabbage while it cooks for a sweeter version. my aunt does this and it’s really good but different from the traditional way.
- Use half butter and half bacon grease if you want it less porky. I do this sometimes when I’m trying to pretend I’m being healthy.
- Make the dumplings smaller if you want more of them. mine are always huge and irregular shaped but that’s how grandma made them so whatever.
- Throw in some kielbasa or smoked sausage cut into chunks for a heartier meal. did this last week and my kids actually ate it without complaining.
storage situation
keeps in the fridge for like 5 days in a container. the dumplings soak up liquid as they sit so it gets thicker.
reheats great on the stove with a splash of water or broth to loosen it up. microwave works too but the dumplings get a little rubbery.
freezes okay for maybe 2 months but the dumpling texture changes a bit. still edible just not quite as fluffy when you thaw it.
found a container of this in my freezer last month that I completely forgot about. had no idea when I made it because I never label anything like an idiot. thawed it and ate it anyway and it was fine just really mushy.
nutrition per serving
for about 8 servings:
| Nutrient | Amount |
|---|---|
| Calories | maybe 350 |
| Protein | 10g |
| Carbs | 35g |
| Fat | 18g |
| Fiber | 5g |
| Sugar | 8g |
these are total guesses based on some calculator I found online. depends a lot on how much bacon and butter you actually use which for me is always more than I admit.
questions people ask
can I use red cabbage instead
I guess but it’ll turn everything purple and taste slightly different. I tried it once because that’s all I had and it was fine but not the same. stick with green cabbage if you can
do I have to use caraway seeds
not technically but they add that traditional German flavor. if you hate them just skip them. my husband picks them out like a toddler but I love them
can I make the dumplings ahead of time
not really. they’re best made right before you cook them. if you mix the batter too far ahead it gets weird and doesn’t rise as well. just make them when the cabbage is almost done
what if my dumplings are gummy
you either overmixed the batter or didn’t cook them long enough. make sure you barely stir the batter and give them the full 15-20 minutes with the lid on. also don’t peek
