German Cabbage Dumplings (Printable Version)

Tender dumplings with savory cabbage and spices, simmered until fluffy.

# 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 tablespoons unsalted butter
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 7 ounces day-old white bread, crusts removed and cubed
07 - 1/2 cup all-purpose flour
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 2 tablespoons fresh parsley, finely chopped

→ For Simmering

12 - 6 cups vegetable broth

# How To Make It:

01 - Heat butter in large skillet over medium heat. Sauté onion 2–3 minutes until translucent. Add shredded cabbage and pinch of salt; cook stirring occasionally 10–12 minutes until softened. Cool slightly.
02 - Combine bread cubes and milk in large bowl. Let soak 5–10 minutes until bread is soft, then mash gently with fork.
03 - Add eggs, flour, nutmeg, pepper, salt, parsley and cooled cabbage to soaked bread. Mix well until uniform, slightly sticky dough forms.
04 - With damp hands, shape mixture into 8 round dumplings.
05 - Bring vegetable broth to gentle simmer in large pot. Carefully add dumplings. Simmer (do not boil) 18–20 minutes until firm and cooked through.
06 - Remove dumplings with slotted spoon. Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The dumplings emerge impossibly light despite their hearty ingredients, a textural surprise that makes every bite feel special
  • They transform humble cabbage into something elegant enough for company yet simple enough for Tuesday dinner
  • The recipe comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The broth must stay at a gentle simmer, never a rolling boil, or your dumplings will fall apart before they cook through
  • Completely cooling the cabbage mixture before adding it to the bread prevents the eggs from cooking prematurely
  • Damp hands are absolutely essential when shaping the sticky dumpling mixture
03 -
  • Squeeze excess moisture from the cooked cabbage if it seems especially wet before adding it to the dough
  • Test one dumpling first by cutting it open to ensure the center is fully cooked before removing all of them from the broth

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