Classic German Cabbage with Dumplings (Kohl mit Klößen)
A warm, comforting traditional dish made with tender braised cabbage and soft potato dumplings — simple, hearty, and perfect for cold days.
🥬 Ingredients
For the Braised Cabbage:
1 medium green cabbage, sliced
1 small onion, finely chopped
2 tablespoons butter or oil
1 cup vegetable or beef broth
1 teaspoon caraway seeds (optional but traditional)
1 teaspoon sugar
1 tablespoon apple cider vinegar
Salt and black pepper to taste
½ cup diced smoked bacon (optional but traditional)
For the Potato Dumplings (Kartoffelklöße):
2 lbs (1 kg) starchy potatoes
1 egg
½ cup potato starch (or cornstarch)
½ teaspoon salt
Pinch of nutmeg (optional)
👩🍳 Instructions
1️⃣ Prepare the Dumplings
Boil potatoes with skin on until fork-tender.
Peel while warm and mash very finely (or rice them).
Let cool slightly, then mix in egg, starch, salt, and nutmeg.
Form into medium balls (about golf-ball size).
Bring a large pot of salted water to a gentle simmer (not rolling boil).
Add dumplings and cook 15–20 minutes. They will float when done. Remove carefully and keep warm.
2️⃣ Cook the Cabbage
In a large pot, cook bacon (if using) until lightly crisp. Remove excess fat if needed.
Add butter and chopped onion; sauté until soft.
Stir in sliced cabbage and cook 5–7 minutes until slightly softened.
Add broth, sugar, vinegar, caraway, salt, and pepper.
Cover and simmer 25–30 minutes until cabbage is tender and flavorful. Adjust seasoning.
🍽 To Serve
Plate the braised cabbage and place 2–3 dumplings on the side. Spoon a little cabbage broth or melted butter over the dumplings.
Classic German Cabbage with Dumplings
