Description
This Volga German Cabbage and Dumplings recipe is a comforting traditional dish featuring tender, caramelized cabbage and fluffy steamed dumplings. Sautéed with butter and seasoned with salt, pepper, and optional caraway seeds, the cabbage melds perfectly with soft, savory dumplings cooked right on top. A hearty, vegetarian main course that highlights classic German-American flavors, ideal for family dinners or cozy nights in.
Ingredients
Scale
Cabbage and Seasonings
- 1 medium head of green cabbage, chopped
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon caraway seeds (optional)
Dumplings
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 2 tablespoons butter (for finishing dumplings)
Instructions
- Sauté Onions and Cabbage: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add finely chopped onions and sauté until translucent, about 5 minutes. Then add the chopped cabbage, salt, black pepper, and optional caraway seeds. Cook uncovered, stirring occasionally, until the cabbage is tender and lightly caramelized, approximately 25 to 30 minutes.
- Prepare Dumpling Batter: While the cabbage cooks, mix the dumpling batter by whisking together the flour, baking powder, and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the eggs and milk together, then stir wet ingredients into the dry mixture to form a thick batter.
- Steam Dumplings Over Cabbage: Once the cabbage is nearly cooked, drop spoonfuls of the dumpling batter directly onto the cabbage mixture. Cover the pan tightly and reduce heat to low. Let the dumplings steam for about 15 minutes without lifting the lid, until the dumplings puff up and are cooked through.
- Finish and Serve: Dot the top of the dumplings with the remaining 2 tablespoons of butter, cover again for one minute to let it melt, then serve the dish warm.
Notes
- For richer flavor, sauté the cabbage in bacon drippings instead of butter.
- A pinch of nutmeg in the dumpling dough adds a traditional twist.
- Leftovers reheat well in a covered skillet with a splash of water.
