German Cabbage and Dumplings

Introduction

If you’re searching for the perfect recipe that blends hearty flavors with old-world charm, look no further than German Cabbage and Dumplings, also known as Kraut und Kndel. This comforting dish is a beautiful example of traditional German home cooking—simple ingredients transformed into a warm, filling, and deeply satisfying meal.

Tender cabbage slowly cooked in butter and stock pairs perfectly with soft, fluffy dumplings that soak up every bit of flavor. Whether served as a main dish or a rustic side, this recipe brings a sense of tradition, nostalgia, and comfort straight to your table.

Ingredients

For the Dumplings

• 1 cup all-purpose flour
• 1 teaspoon dried thyme or parsley
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder (optional)
• 1/4 teaspoon baking soda (optional)
• 2 large eggs, whisked and at room temperature
• 1–3 tablespoons milk (as needed)

For the Cabbage

• 4 tablespoons unsalted butter, divided
• 1 large onion, roughly chopped
• 1 medium cabbage, chopped into large chunks
• 1/4 cup vegetable or chicken stock
• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 tablespoon fresh parsley, roughly chopped (for garnish)

Instructions

Method 1: Preparing the Dumplings

1. In a large mixing bowl, combine the flour, dried thyme (or parsley), black pepper, and salt.
2. If you prefer lighter dumplings, stir in the optional baking powder and baking soda.
3. Create a well in the center of the dry ingredients and add the whisked eggs.
4. Mix until a stiff dough forms. Add milk one tablespoon at a time if the dough feels too dry.
5. Bring a large pot of salted water to a rolling boil.
6. Drop tablespoon-sized portions of dough into the boiling water, dipping the spoon in hot water between scoops.
7. Once the dumplings float to the surface, cook for an additional minute, then remove with a slotted spoon and set aside.

Method 2: Cooking the Cabbage

1. In a large pot, melt 2 tablespoons of butter over medium heat.
2. Add the chopped onion and a pinch of salt. Cook for 8–10 minutes until soft and lightly golden.
3. Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper.
4. Stir well, cover, and simmer until the cabbage is tender but not mushy.
5. Gently fold the cooked dumplings into the cabbage mixture.
6. Toss carefully to combine, adjust seasoning, garnish with fresh parsley, and serve warm.

History of Kraut und Knödel

Kraut und Kndel has deep roots in German and Central European cuisine, particularly in rural regions such as Bavaria, Austria, and parts of Eastern Europe. These areas relied heavily on affordable, long-lasting ingredients like cabbage, flour, and eggs.

Dumplings were often prepared as a way to stretch meals and provide energy for long working days, while cabbage was prized for its nutritional value and ability to be stored through winter. Together, they formed a practical yet delicious dish passed down through generations.

Health Benefits

Serving Suggestions & Variations

• Serve as a main dish with crusty bread or rye rolls.
• Pair with sausages, roasted meats, or bacon for a heartier meal.
• Add caraway seeds or nutmeg for a more traditional German flavor.
• For a vegetarian-friendly version, use vegetable stock as listed.

Why Food Lovers Adore This Dish

Food lovers appreciate German Cabbage and Dumplings for its simplicity, authenticity, and deep comfort factor. It’s the kind of recipe that warms both body and soul, making it perfect for family dinners, cold evenings, or anyone craving a taste of traditional European cooking.