Here’s a classic German Cabbage and Dumplings recipe—hearty, comforting, and full of savory flavor 🇩🇪🥬
German Cabbage and Dumplings (Krautfleckerl or Kraut with Semolina Dumplings)
Serves: 4–6
Ingredients
For the Cabbage
- 1 medium head green cabbage, shredded (~6 cups)
- 2 tbsp butter or bacon fat
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp caraway seeds (optional, traditional)
- ½ tsp salt, to taste
- ¼ tsp black pepper
- 1 cup chicken or vegetable broth
- 1–2 tbsp apple cider vinegar (optional, adds tang)
For the Dumplings (Semolina/Mehlklöße)
- 1 cup all-purpose flour
- 1 cup fine semolina (optional, makes lighter dumplings)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp butter, melted
Instructions
1. Prepare the Cabbage
- Melt butter in a large pot over medium heat.
- Sauté onions until translucent. Add garlic and caraway seeds; cook 30 seconds.
- Add shredded cabbage, salt, and pepper; stir well.
- Pour in broth, cover, and simmer 20–25 minutes, stirring occasionally, until cabbage is tender.
- Optional: Add apple cider vinegar for tang.
2. Make the Dumplings
- In a bowl, mix flour, semolina, baking powder, and salt.
- In another bowl, whisk milk, egg, and melted butter.
- Combine wet and dry ingredients to form a thick batter (like thick pancake batter).
- Using a spoon, drop small dumplings into gently boiling salted water or directly on top of simmering cabbage if your pot is wide enough.
- Cook dumplings 10–12 minutes, until they rise to the top and are firm.
3. Combine & Serve
- Gently fold dumplings into the cabbage, or serve dumplings alongside cabbage on each plate.
- Optional: Garnish with fresh parsley or crispy bacon bits for extra flavor.
Variations
- Bacon: Fry diced bacon first and sauté cabbage in bacon fat for smoky flavor
- Smoky paprika: Add ½ tsp smoked paprika to cabbage
- Caraway lovers: Increase seeds for more traditional taste
- Potato dumplings: Swap semolina dumplings for classic potato dumplings
Tips
- Don’t overcook dumplings—they can get gummy.
- Semolina makes dumplings lighter; all-flour makes them denser.
- Serve with mustard or a splash of vinegar for authentic German taste.
I can also give a one-pot slow-cooker version where the cabbage and dumplings cook together, saving time and making it extra cozy.
Do you want me to do that version?
