Description
If you’re craving comfort with old-world flavor, German Cabbage and Dumplings—known as Kraut und Knödel—is the dish for you. With buttery, caramelized cabbage and pillowy soft dumplings, it’s a rustic recipe rooted in tradition and full of warmth. Whether served as a side or a main, this dish is simple, satisfying, and timeless.
Ingredients
For the Cabbage:
2 tbsp butter
1 tbsp olive oil
1 large onion, thinly sliced
1 small head green cabbage, shredded
1 tsp caraway seeds (optional)
1 tsp salt
½ tsp black pepper
½ cup vegetable or chicken broth
1 tbsp apple cider vinegar
For the Dumplings:
2 cups all-purpose flour
1 tsp salt
½ tsp baking powder
2 eggs
¾ cup milk
2 tbsp melted butter
Instructions
Sauté the Cabbage: In a large skillet or Dutch oven, melt butter with olive oil over medium heat. Add onion and sauté until translucent. Stir in cabbage, caraway seeds, salt, and pepper. Cook, stirring occasionally, until cabbage begins to soften and caramelize, about 15–20 minutes. Deglaze with broth and vinegar, simmer until tender.
Make the Dumplings: In a bowl, whisk flour, salt, and baking powder. In another bowl, beat eggs with milk and melted butter. Combine wet and dry ingredients to form a thick, sticky dough.
Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Drop spoonfuls of dough into the water. Cook 8–10 minutes or until dumplings rise and are cooked through. Remove with a slotted spoon.
Serve: Spoon cabbage into a serving dish and top with warm dumplings. Add a pat of butter or drizzle of pan juices if desired.
- Prep Time: 20 minutes
- Cook Time: 30 mins
- Category: Dinner