Classic German Cabbage with Dumplings
🛒 Ingredients
For the Cabbage
1 medium green cabbage, shredded
150 g bacon, chopped
1 tablespoon butter
1 large onion, sliced
2 cloves garlic, minced
1 apple, peeled and grated (optional but traditional for sweetness)
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon caraway seeds (optional)
1 cup (240 ml) chicken or vegetable broth
Salt and black pepper, to taste
For the Dumplings (Knödel)
4 cups stale bread cubes (or day-old bread)
1 cup (240 ml) warm milk
2 eggs
1 small onion, finely chopped
2 tablespoons butter
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
2–4 tablespoons flour (as needed)
👩🍳 Instructions
🥬 Make the Cabbage
In a large pot, cook bacon until crispy. Remove and set aside.
In the same pot, melt butter and sauté onion for 5 minutes.
Add garlic and cook 1 minute.
Stir in cabbage and cook until slightly wilted (about 8–10 minutes).
Add grated apple, vinegar, sugar, caraway seeds, broth, salt, and pepper.
Cover and simmer on low for 30–40 minutes, stirring occasionally, until tender.
Stir bacon back in before serving.
🥟 Make the Dumplings
Place bread cubes in a large bowl and pour warm milk over them. Let soak 5–10 minutes.
In a pan, sauté chopped onion in butter until soft; add to bread mixture.
Mix in eggs, parsley, salt, and pepper.
Add flour gradually until the mixture holds together.
Shape into medium balls (about golf-ball to tennis-ball size).
Bring a large pot of salted water to a gentle simmer (not boiling).
Add dumplings and cook for 15–20 minutes—they will float when done.
🍽️ To Serve
Plate the warm cabbage and top or serve alongside dumplings.
Spoon a little cooking broth over dumplings for extra moisture.
💡 Tips
For extra richness, serve with sausages or roasted pork.
If you prefer, you can pan-fry cooked dumplings in butter for a crispy exterior.
Red cabbage can be used for a slightly sweeter, more colorful dish.
Classic German Cabbage with Dumplings
