Description
This Volga German Cabbage and Dumplings recipe is a hearty and comforting dish that’s perfect for a cozy meal. Tender dumplings and flavorful cabbage are cooked together in a simple yet satisfying combination.
Ingredients
Units
Scale
For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon dried thyme or parsley
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (optional, for lighter dumplings)
- 1/4 teaspoon baking soda (optional, for lighter dumplings)
- 2 large eggs, room temperature, whisked
- 1 to 3 tablespoons milk, if needed
For the Cabbage:
- 4 tablespoons unsalted butter, divided
- 1 large onion, roughly chopped
- 1 medium cabbage, chopped into large chunks
- 1/4 cup vegetable or chicken stock
- 1/2 teaspoon garlic powder
- 1 tablespoon roughly chopped fresh parsley, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Make Dumplings: In a large bowl, combine flour, thyme (or parsley), pepper, and salt. If desired, add baking powder and baking soda for lighter dumplings. Make a well in the center and add whisked eggs. Mix to form a stiff dough, adding milk as needed if the dough is too dry.
- Cook Dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water. Dip the spoon in hot water between each dumpling to prevent sticking. Cook until dumplings float to the top, indicating they are cooked through. Remove with a slotted spoon and set aside.
- Sauté Onions: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add onions and sauté with salt until softened and lightly golden.
- Cook Cabbage: Add remaining butter, cabbage, stock, garlic powder, salt, and pepper to the pot. Stir to combine. Bring to a simmer, cover, and cook until cabbage is tender.
- Combine and Serve: Add cooked dumplings to the cabbage and toss gently. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
- Dumpling Texture: Adjust the texture of the dumplings by adding baking powder and baking soda for a lighter result.
- Cabbage: You can use green or red cabbage for this recipe.
- Stock: Vegetable stock can be used for a vegetarian version.
- Seasoning: Adjust the amount of salt and pepper to your liking.
- Serving Suggestion: Serve this dish with a side of mashed potatoes or crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 250kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg
