German Cabbage Dumplings (Printable)
Tender German-style dumplings featuring savory cabbage, warm spices, and a fluffy texture perfect for cozy meals.
# What You'll Need:
→ For the Dumplings
01 - 1 small head green cabbage (about 1.5 lbs), finely shredded
02 - 1 medium onion, finely diced
03 - 2 tbsp unsalted butter
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 7 oz day-old white bread, crusts removed and cubed
07 - 1/2 cup all-purpose flour
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt
11 - 2 tbsp fresh parsley, finely chopped
→ For Simmering
12 - 6 cups vegetable broth
# How to Make It:
01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté 2–3 minutes until translucent. Add shredded cabbage with a pinch of salt; cook stirring occasionally for 10–12 minutes until softened. Set aside to cool slightly.
02 - Combine bread cubes and milk in a large bowl. Let soak for 5–10 minutes until bread is soft, then mash gently with a fork to create a uniform mixture.
03 - Add eggs, flour, nutmeg, pepper, salt, parsley, and cooled cabbage mixture to the soaked bread. Mix thoroughly until a uniform, slightly sticky dough forms.
04 - With damp hands to prevent sticking, shape the mixture into 8 round, evenly-sized dumplings.
05 - Bring vegetable broth to a gentle simmer in a large pot. Carefully add dumplings and simmer (do not boil vigorously) for 18–20 minutes until firm and cooked through.
06 - Remove dumplings with a slotted spoon and serve hot, garnished with additional fresh parsley if desired.
# Expert Advice:
01 -
- These dumplings transform everyday ingredients into something extraordinary—tender, pillowy, and deeply satisfying in a way that feels like a hug
- They reheat beautifully for lunch the next day, making them perfect for batch cooking when you want comfort food waiting for you
02 -
- Keep the broth at a gentle simmer, never a rolling boil—aggressive bubbling can break apart the delicate dumplings before they set
- Working with damp hands is absolutely essential when shaping—the mixture is sticky and water is your best friend here
03 -
- Make a double batch and freeze uncooked dumplings on a baking sheet before transferring to a bag—they cook straight from frozen, just add 2–3 minutes to the simmering time
- The dumplings are even better on day two, so don't hesitate to make them ahead and reheat gently in the broth