German Cabbage and Dumplings
A delightful dish featuring tender dumplings nestled among sautéed cabbage, celebrating robust flavors with a simple seasoning of salt and pepper. Perfect for weeknight dinners or brunch.
Ingredients
For the Cabbage
- 1 head cabbage, chopped Savoy cabbage or Napa cabbage can be used for a different texture.
- 2 tablespoons butter Olive oil or plant-based butter can be used for a vegan version.
- to taste salt Adjust based on preference.
- to taste pepper
For the Dumplings
- 2 cups flour Whole wheat flour is a great option for a healthier twist.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk Almond or oat milk can be used for a dairy-free version.
- 1 large egg
To Serve
- Sautéed cabbage
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped cabbage and cook until tender, seasoning with salt and pepper. The cabbage should be soft and slightly browned for the best flavor.
Dumpling Dough
- In a separate bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
Cooking Dumplings
- Bring a large pot of salted water to a boil.
- Shape the dough into dumplings and drop them into the boiling water. The dumplings are done when they rise to the surface and are cooked through, usually taking 10-15 minutes.
Serving
- Serve the dumplings with the sautéed cabbage on top for an inviting presentation.
Notes
Ensure the water is at a rolling boil before adding the dumplings; this helps them cook evenly. Do not overcrowd the pot; cook in batches if necessary. Fresh herbs like parsley can be sprinkled on top for added flavor and color.