This German Cabbage and Dumplings dish—often called Kraut und Spätzle or a variation of Haluski—is a classic European comfort food. The handmade dumplings are dense and chewy, creating the perfect contrast to the buttery, tender cabbage. Simmering the cabbage in stock and butter forms a rich pan sauce that coats every bite, while thyme and black pepper add the earthy warmth found in traditional German home cooking.
German Cabbage and Dumplings
Ingredients
| Ingredient | Amount |
|---|---|
| Dumplings | |
| All-purpose flour | 1 cup |
| Eggs, whisked (room temperature) | 2 large |
| Milk (as needed) | 1–3 tbsp |
| Dried thyme or parsley | 1 tsp |
| Black pepper | ¾ tsp |
| Salt | ½ tsp |
| Baking powder (optional) | ½ tsp |
| Baking soda (optional) | ¼ tsp |
| Cabbage | |
| Cabbage, chopped into large chunks | 1 medium |
| Unsalted butter, divided | 4 tbsp |
| Onion, roughly chopped | 1 large |
| Vegetable or chicken stock | ¼ cup |
| Garlic powder | ½ tsp |
| Kosher salt and black pepper | To taste |
| Fresh parsley (for garnish) | 1 tbsp |
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