German Cabbage Dumplings (Printable)

Tender dumplings with savory cabbage and spices, simmered until fluffy—a German comfort classic perfect for any meal.

# What's Needed:

→ For the Dumplings

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 oz 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

→ For Simmering

12 - 6 cups vegetable broth

# How to Make It:

01 - Heat the butter in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent. Add the shredded cabbage and a pinch of salt; cook, stirring occasionally, for 10-12 minutes or until softened. Let cool slightly.
02 - In a large bowl, combine the bread cubes and milk. Let soak for 5-10 minutes until the bread is soft, then mash gently with a fork until a paste forms.
03 - Add the eggs, flour, nutmeg, pepper, salt, parsley, and the cooled cabbage mixture to the soaked bread. Mix thoroughly until a uniform, slightly sticky dough forms.
04 - With damp hands to prevent sticking, shape the mixture into 8 round dumplings, ensuring they are compact and hold their shape.
05 - Bring the vegetable broth to a gentle simmer in a large pot. Carefully add the dumplings and simmer (do not boil) for 18-20 minutes, or until the dumplings are firm and cooked through.
06 - Remove the dumplings with a slotted spoon and serve hot, garnished with extra parsley if desired.

# Tips for Success:

01 -
  • The dumplings emerge impossibly light, with cabbage that melts into the bread like a savory embrace
  • They transform everyday ingredients into something that feels like a special occasion
  • The recipe is forgiving enough for beginners but impressive enough for guests
02 -
  • Never let the broth boil aggressively—gentle simmering keeps the dumplings from falling apart
  • The dough should feel tacky but not impossibly sticky if you've soaked the bread properly
  • Letting the cabbage cool before mixing prevents the eggs from scrambling prematurely
03 -
  • Use a microplane to grate fresh nutmeg—pre-ground loses its magic quickly
  • Test seasoning of the cooked cabbage before adding it to the dough mixture
  • Keep your hands thoroughly damp when shaping—dry hands make the dough stick frustratingly

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