German Cabbage Dumplings (Printable)

Light fluffy dumplings with tender cabbage and warm spices, gently simmered in vegetable broth.

# Ingredient List:

→ For the Dumplings

01 - 1 small head green cabbage (about 1.5 lb), finely shredded
02 - 1 medium onion, finely diced
03 - 2 tbsp unsalted butter
04 - 2 large eggs
05 - 0.5 cup whole milk
06 - 7 oz day-old white bread, crusts removed and cubed
07 - 0.5 cup all-purpose flour
08 - 0.5 tsp ground nutmeg
09 - 0.5 tsp ground black pepper
10 - 1 tsp salt
11 - 2 tbsp fresh parsley, finely chopped

→ For Simmering

12 - 6 cups vegetable broth

# Directions:

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

# Expert Tips:

01 -
  • These dumplings have the most satisfying fluffy interior while holding together beautifully in hot broth
  • The cabbage becomes sweet and tender through slow cooking, adding depth without heaviness
  • They're incredibly forgiving: even if they're not perfectly shaped, they still taste like memory and comfort
02 -
  • The broth must simmer gently, never boil vigorously, or the dumplings will fall apart before they cook through
  • Damp hands are absolutely essential when shaping—the mixture sticks terribly to dry hands
  • Let the cabbage cool before mixing it into the dough, or the eggs will start to cook and ruin the texture
03 -
  • Test one dumpling first by cutting it open to ensure the center is fully cooked before removing all of them
  • Day-old bread is crucial—fresh bread turns the dumplings dense and heavy

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