German Cabbage Dumplings (Printable version)

Tender German dumplings with savory cabbage, nutmeg, and parsley—simmered to fluffy perfection.

# What you'll need:

→ Dumpling Components

01 - 1 small head green cabbage (about 1.5 lbs), finely shredded
02 - 1 medium onion, finely diced
03 - 2 tablespoons unsalted butter
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 7 ounces day-old white bread, crusts removed and cubed
07 - 1/2 cup all-purpose flour
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 2 tablespoons fresh parsley, finely chopped

→ Simmering Liquid

12 - 6 cups vegetable broth

# Directions:

01 - Heat butter in large skillet over medium heat. Sauté diced onion 2–3 minutes until translucent. Add shredded cabbage with pinch of salt; cook stirring occasionally 10–12 minutes until softened. Set aside to cool slightly.
02 - Combine bread cubes and milk in large bowl. Let soak 5–10 minutes until bread softens completely. Gently mash with fork until uniform paste forms.
03 - Add eggs, flour, nutmeg, pepper, salt, parsley, and cooled cabbage to soaked bread. Mix thoroughly until homogeneous slightly sticky dough develops.
04 - With damp hands, portion mixture into 8 equal rounds. Shape each into smooth ball, handling minimally to prevent compaction.
05 - Bring vegetable broth to gentle simmer in large pot—avoid rolling boil. Carefully lower dumplings into liquid. Simmer uncovered 18–20 minutes until firm and cooked through.
06 - Remove dumplings with slotted spoon, draining well. Transfer to serving plates. Garnish with additional fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The dumplings emerge impossibly light and fluffy, somehow despite being packed with hearty cabbage and bread
  • They transform humble ingredients into something that feels like a warm hug on the coldest days
  • One batch yields enough for tonight's dinner plus tomorrow's lunch, and they actually reheat beautifully
02 -
  • Never let the broth boil vigorously, gentle simmering keeps the dumplings from falling apart
  • Let the cabbage cool slightly before mixing it with the eggs, otherwise you might scramble them
  • The dough should feel sticky and damp, if it seems dry add another splash of milk
03 -
  • Squeeze some moisture from the cooked cabbage if it seems especially wet, this prevents soggy dumplings
  • A splash of melted butter over just-cooked dumplings makes them glisten and taste even richer

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