German Cabbage Dumplings (Printable version)
Tender dumplings with savory cabbage and aromatic spices, simmered until light and fluffy—a comforting German classic.
# Ingredient list:
→ Dumpling Components
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→ Simmering Liquid
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# Directions:
01 - Heat butter in large skillet over medium heat. Sauté diced onion 2–3 minutes until translucent. Add shredded cabbage with pinch of salt; cook 10–12 minutes, stirring occasionally, until softened. Set aside to cool slightly.
02 - Combine bread cubes and milk in large bowl. Let soak 5–10 minutes until bread softens completely, then mash gently with fork to create uniform mixture.
03 - Add eggs, flour, nutmeg, pepper, salt, parsley, and cooled cabbage mixture to soaked bread. Mix thoroughly until uniform, slightly sticky dough forms.
04 - With damp hands, shape mixture into 8 round dumplings, pressing firmly to hold shape.
05 - Bring vegetable broth to gentle simmer in large pot. Carefully add dumplings. Simmer (do not boil) 18–20 minutes until dumplings are firm and cooked through.
06 - Remove dumplings with slotted spoon. Serve hot, garnished with additional parsley if desired.
# Expert Tips:
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- The dumplings emerge from their broth bath impossibly light and fluffy, like savory clouds that melt in your mouth while still maintaining a satisfying bite
- These humble ingredients create something far greater than their parts, a comforting reminder that some of the best dishes come from the simplest beginnings
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- The dumpling mixture should feel slightly sticky and damp, not dry or crumbly, which ensures they stay tender during cooking
- Always simmer rather than boil, as vigorous boiling can break apart the delicate dumplings before they set
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- Test one dumpling first by cooking it separately, then cutting it open to check seasoning before shaping the rest
- Let the shaped dumplings rest on a damp towel for 10 minutes before cooking, which helps them hold together better