Ah, German Cabbage and Dumplings — a comforting classic, often called Kohl und Klöße or Kraut und Klöße! It’s a hearty dish of tender cabbage cooked with onions and served with soft potato or flour dumplings. Here’s a traditional-style recipe:
Ingredients:
For the cabbage:
- 1 medium head of green cabbage, shredded
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 1–2 cloves garlic, minced (optional)
- 1 tsp caraway seeds (optional, traditional flavor)
- 1 cup vegetable or chicken broth
- Salt and pepper to taste
- 1 tsp sugar (optional, to balance acidity)
For the dumplings: (German-style potato dumplings / Kartoffelklöße)
- 2 cups mashed potatoes (preferably day-old, starchy potatoes)
- 1/2 cup flour (more if needed)
- 1 egg
- 1/2 tsp salt
- Pinch of nutmeg (optional)
Instructions:
1. Cook the cabbage:
- In a large pan, heat butter or oil over medium heat.
- Add onions (and garlic if using) and sauté until soft and translucent.
- Stir in shredded cabbage and caraway seeds. Cook for 5–7 minutes until slightly wilted.
- Add broth, salt, pepper, and sugar. Cover and simmer on low for 20–25 minutes, stirring occasionally, until cabbage is tender and flavorful.
2. Make the dumplings:
- In a bowl, combine mashed potatoes, flour, egg, salt, and nutmeg. Mix until it forms a soft, pliable dough. Add a bit more flour if too sticky.
- Divide dough into 8–10 portions and shape into round dumplings.
3. Cook the dumplings:
- Bring a large pot of salted water to a gentle boil.
- Carefully drop dumplings into water and simmer (not rolling boil) for 15–20 minutes, until they float to the top and are cooked through.
- Remove with a slotted spoon.
4. Serve:
- Plate dumplings alongside or on top of the cabbage.
- Optionally, drizzle with pan juices or melted butter for extra flavor.
✨ Tips & Variations:
- Add crispy bacon or smoked sausage slices to the cabbage for a meatier version.
- Red cabbage can also be used for a sweeter, colorful variation.
- For extra flavor, a splash of apple cider vinegar can brighten the cabbage.
If you want, I can give you a quick one-pot modern version where the cabbage and dumplings cook together for less fuss — still authentic taste but way easier for weeknight cooking.
Do you want me to do that?
