German cabbage and dumplings

Ah, German Cabbage and Dumplings is a hearty, comforting dish! Here’s a traditional-style recipe you can make at home:

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Ingredients

For the Dumplings:

• 2 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 2 large eggs
• 1/2 cup milk (adjust as needed)
• 2 tbsp butter, melted

For the Cabbage:

• 1 medium green cabbage, shredded
• 1 medium onion, chopped
• 2–3 tbsp butter or bacon fat
• 1–2 cups chicken or vegetable broth
• Salt and pepper, to taste
• Optional: 1–2 slices of bacon, diced

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Instructions

1. Prepare the dumplings:

1. In a bowl, mix flour, salt, and baking powder.
2. Beat eggs with milk and melted butter, then combine with dry ingredients to form a soft dough. If too dry, add a little more milk.
3. Let dough rest while preparing cabbage.

2. Cook the cabbage:

1. In a large skillet or pot, melt butter (or bacon fat) over medium heat.
2. Sauté onions (and bacon, if using) until translucent.
3. Add shredded cabbage and cook for 5–10 minutes until slightly softened.
4. Pour in broth, season with salt and pepper, and bring to a simmer.

3. Cook the dumplings:

1. Drop spoonfuls of dumpling dough onto the simmering cabbage and broth.
2. Cover and let cook for 15–20 minutes until dumplings are firm and cooked through.

4. Serve:

• Serve hot, spooning cabbage and dumplings onto plates. Optionally, drizzle with a little melted butter.

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Tips:

• For richer flavor, add a splash of cream to the cabbage near the end.
• Leftover cabbage and dumplings taste even better the next day as flavors meld.

I can also give a shortcut slow cooker version that’s practically hands-off if you want to make it even easier. Do you want that version?