This German Cabbage and Dumplings dish\u2014often called Kraut und Sp\u00e4tzle or a variation of Haluski\u2014is 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.Food<\/p>\n
German Cabbage and Dumplings
\nIngredients<\/p>\n
Ingredient\tAmount
\nDumplings
\nAll-purpose flour\t1 cup
\nEggs, whisked (room temperature)\t2 large
\nMilk (as needed)\t1\u20133 tbsp
\nDried thyme or parsley\t1 tsp
\nBlack pepper\t\u00be tsp
\nSalt\t\u00bd tsp
\nBaking powder (optional)\t\u00bd tsp
\nBaking soda (optional)\t\u00bc tsp
\nCabbage
\nCabbage, chopped into large chunks\t1 medium
\nUnsalted butter, divided\t4 tbsp
\nOnion, roughly chopped\t1 large
\nVegetable or chicken stock\t\u00bc cup
\n Garlic powder\t\u00bd tsp
\nKosher salt and black pepper\tTo taste
\nFresh parsley (for garnish)\t1 tbsp
\nInstructions<\/p>\n
Step 1: Mix the Dumpling Dough
\nIn a large bowl, whisk together flour, thyme, pepper, and salt (plus baking powder and soda if using). Make a well in the center and add the eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time only if needed.Butter<\/p>\n
Step 2: Boil the Dumplings
\nBring a large pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water.<\/p>\n
Tip: Dip your spoon into the hot water before scooping the dough\u2014this helps the dumplings slide off easily. Once they float, they\u2019re done. Remove with a slotted spoon.<\/p>\n
Step 3: Saut\u00e9 the Onions
\nIn a large pot, melt 2 tablespoons of butter. Saut\u00e9 the onion for 8\u201310 minutes, until soft and lightly golden. This step builds deep flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
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