German Cabbage and Dumplings
A comforting dish combining caramelized cabbage and fluffy dumplings, perfect for autumn evenings.
Ingredients
For the Cabbage
- 1 large head green cabbage, cored and thinly sliced
- 2 tablespoons olive oil or butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon apple cider vinegar
- 1 cup vegetable or chicken stock (use halal chicken stock)
- Salt and pepper to taste
For the Dumplings
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons cold butter, cut into pieces
- 3/4 to 1 cup milk (or a dairy-free milk)
Optional Add-ins
- 200 g halal sausage, sliced and browned
- Fresh parsley, chopped for garnish
Instructions
Preparation
- In a large skillet or Dutch oven, heat olive oil or butter over medium heat.
- Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the sliced cabbage and caraway seeds, and cook until it begins to soften, about 8–10 minutes.
Building the Sauce
- Stir in the apple cider vinegar and stock, then season with salt and pepper.
- Cover and simmer on low for 15–20 minutes until the cabbage is tender but not mushy.
Dumpling Preparation
- While the cabbage simmers, make the dumpling dough: In a bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk a little at a time until a soft dough forms.
Cooking the Dumplings
- Drop spoonfuls of dough onto the simmering cabbage (space them so they don’t stick together).
- Cover and cook for 12–15 minutes until dumplings are puffed and cooked through.
- Avoid lifting the lid during cooking so steam can do its work.
Finish and Serve
- If using sausage, brown it in a separate pan and stir into the cabbage just before serving.
- Garnish with fresh parsley and serve hot for the best experience of flavors and texture.
Notes
Use a heavy-bottomed pan for even cooking and to prevent burning. Don’t overmix the dumpling dough; a light touch keeps them tender. Keep the lid on while cooking dumplings to trap steam. For longer storage, freeze cabbage and dumplings separately for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 5gSugar: 2g
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