GERMAN CABBAGE AND DUMPLINGS

 

Ingredients

For the Braised Cabbage

• 1 medium head green cabbage (about 2 lbs), cored and thinly sliced

• 2 tbsp butter or bacon fat

• 4 slices bacon, chopped (optional, but traditional)

• 1 medium onion, finely chopped

• 1 tbsp sugar (for caramelizing)

• ½ cup vegetable or beef broth

• ¼ cup apple cider vinegar or white wine vinegar

• Salt, white pepper, and caraway seeds (1 tsp, optional) to taste

For the Potato Dumplings (makes 8–10 dumplings)

• 2 lbs starchy potatoes (Russet or Yukon Gold)

• 1 cup all-purpose flour (plus more for dusting)

• 1 egg

• 1 tsp salt

• ¼ tsp nutmeg (freshly grated if possible)

• 4 cups water or broth for boiling

For Serving

• Chopped fresh parsley or chives

• Extra butter or pan drippings

Method

1. Make the dumpling dough

Boil potatoes in their skins until fork-tender. Drain, let cool just enough to handle, then peel. Rice or mash until smooth. Spread on a baking sheet to cool completely (this prevents gluey dumplings). Once cool, mix in flour, egg, salt, and nutmeg. Knead briefly into a soft, non-sticky dough. If too wet, add a little more flour. Shape into 8–10 balls.

2. Cook the dumplings

Bring a large pot of salted water (or broth) to a gentle simmer, not a rolling boil. Carefully drop in dumplings. Cook for 15–20 minutes – they will float to the top when nearly done. Remove with a slotted spoon and keep warm in a covered dish.

3. Braise the cabbage

While dumplings cook, heat butter (and bacon if using) in a large skillet or Dutch oven over medium heat. Cook bacon until crisp, then remove with a slotted spoon, leaving fat. Add onion and cook until soft, 5 minutes. Stir in cabbage and sugar. Cook, stirring occasionally, until cabbage begins to caramelize and turn golden, about 10 minutes. Add caraway seeds (if using), broth, and vinegar. Reduce heat to low, cover, and simmer for 15–20 minutes until cabbage is tender. Season with salt and white pepper. Stir in reserved bacon.

4. Serve

Place a few dumplings on a plate, spoon cabbage alongside or over top. Garnish with parsley and a pat of butter. Serve hot.

Tips

• Make ahead: Dumplings can be boiled, cooled, and refrigerated for 2 days. Reheat gently in broth or a steamer.

• Red cabbage version: Use red cabbage + 1 peeled apple (shredded) + increase vinegar slightly.

• Bread dumplings alternative: Replace potato dumplings with Semmelknödel (stale bread rolls, milk, egg, parsley).

Enjoy this taste of German home cooking!