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This German Cabbage and Dumplings dish\u2014often called Kraut und Sp\u00e4tzle or a variation of Haluski\u2014is a classic European comfort food. The handmade dumplings are dense and chewy, creating the perfect contrast to the buttery, tender cabbage. Simmering the cabbage in stock and butter forms a rich pan sauce that coats every bite, while thyme and black pepper add the earthy warmth found in traditional German home cooking.
German Cabbage and Dumplings<\/p>\n\n\n\n
Ingredients
Ingredient Amount
Dumplings
All-purpose flour 1 cup
Eggs, whisked (room temperature) 2 large
Milk (as needed) 1\u20133 tbsp
Dried thyme or parsley 1 tsp
Black pepper \u00be tsp
Salt \u00bd tsp
Baking powder (optional) \u00bd tsp
Baking soda (optional) \u00bc tsp
Cabbage
Cabbage, chopped into large chunks 1 medium
Unsalted butter, divided 4 tbsp
Onion, roughly chopped 1 large
Vegetable or chicken stock \u00bc cup
Garlic powder \u00bd tsp
Kosher salt and black pepper To taste
Fresh parsley (for garnish) 1 tbsp<\/p>\n\n\n\n
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Instructions<\/p>\n\n\n\n
Step 1: Mix the Dumpling Dough
In a large bowl, whisk together flour, thyme, pepper, and salt (plus baking powder and soda if using). Make a well in the center and add the eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time only if needed.<\/p>\n\n\n\n
Step 2: Boil the Dumplings
Bring a large pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water.<\/p>\n\n\n\n
Tip: Dip your spoon into the hot water before scooping the dough\u2014this helps the dumplings slide off easily. Once they float, they\u2019re done. Remove with a slotted spoon.<\/p>\n\n\n\n
Step 3: Saut\u00e9 the Onions
In a large pot, melt 2 tablespoons of butter. Saut\u00e9 the onion for 8\u201310 minutes, until soft and lightly golden. This step builds deep flavor.<\/p>\n\n\n\n
Step 4: Braise the Cabbage
Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper. Cover and simmer until the cabbage is tender and most of the liquid is absorbed.<\/p>\n\n\n\n
Step 5: Combine and Serve
Gently fold the cooked dumplings into the cabbage mixture, tossing to coat them in the buttery sauce. Adjust seasoning as needed and garnish with fresh parsley before serving.<\/p>\n\n\n\n
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[adinserter block=”5″] This German Cabbage and Dumplings dish\u2014often called Kraut und Sp\u00e4tzle or a variation of Haluski\u2014is a classic European…<\/p>\n","protected":false},"author":1,"featured_media":925,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5569"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5569\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}