German Cabbage and Dumplings (Kraut und Klöße)
German Cabbage and Dumplings is a classic comfort dish found throughout Germany, especially in Bavaria and southern regions. Simple, filling, and deeply satisfying, this rustic meal combines tender sautéed cabbage with soft, homemade dumplings. It’s traditionally served as a main vegetarian dish or as a hearty side alongside sausages, pork, or roasted meats.
This recipe reflects old-fashioned German home cooking: affordable ingredients, uncomplicated preparation, and big flavor. Whether you grew up with German food or are discovering it for the first time, this dish delivers warmth and nostalgia in every bite.
Why You’ll Love This Recipe
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Authentic German comfort food
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Simple pantry ingredients
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Budget-friendly and filling
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Vegetarian and easily adaptable
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Perfect for cold weather meals
The balance of mildly sweet cabbage and tender dumplings makes this dish both satisfying and comforting.
Ingredients
Serves 4.
For the Cabbage
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1 medium green or white cabbage, finely shredded
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1 medium onion, thinly sliced
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2 tablespoons butter or oil
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½ teaspoon caraway seeds (optional but traditional)
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Salt and black pepper, to taste
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½ cup (120 ml) vegetable broth or water
For the Dumplings (Mehlklöße)
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2 cups (250 g) all-purpose flour
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2 large eggs
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½–¾ cup (120–180 ml) water or milk
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1 teaspoon salt
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1 tablespoon oil or melted butter
How to Make German Cabbage and Dumplings
1. Prepare the Cabbage
Heat butter or oil in a large skillet or pot over medium heat. Add sliced onion and cook until soft and lightly golden.
Add shredded cabbage, caraway seeds (if using), salt, and pepper. Stir well and cook for 5–7 minutes, until the cabbage begins to soften.
Pour in the broth, reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until the cabbage is tender but not mushy. Adjust seasoning and keep warm.
2. Bring Water to a Boil
Fill a large pot with salted water and bring it to a gentle boil. Reduce heat slightly so the water is simmering, not rapidly boiling.
3. Make the Dumpling Dough
In a mixing bowl, combine flour and salt. Add eggs and oil. Gradually mix in water or milk until a thick, sticky dough forms. The dough should slowly drop from a spoon but not be runny.
Do not overmix—this keeps the dumplings tender.
4. Cook the Dumplings
Using a spoon or dumpling scraper, drop small portions of dough into the simmering water.
Cook in batches to avoid overcrowding. Dumplings will sink, then float to the surface after 1–2 minutes. Once floating, cook for another 30–60 seconds, then remove with a slotted spoon.
Transfer dumplings to a bowl and lightly toss with butter or oil to prevent sticking.
5. Combine and Serve
Serve dumplings topped with the warm cabbage mixture, or gently fold dumplings into the cabbage for a rustic one-pot presentation.
Serving Suggestions
German cabbage and dumplings are traditionally served with:
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Bratwurst or smoked sausage
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Roasted pork or schnitzel
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Applesauce or mustard on the side
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A simple green salad
For a vegetarian meal, serve with crusty bread and a dollop of sour cream.
Tips for Best Results
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Shred cabbage finely for even cooking
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Don’t boil dumplings aggressively—gentle simmering keeps them soft
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Taste as you go—simple seasoning makes a big difference
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Serve immediately for best texture
Variations
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Potato Dumplings: Replace half the flour with mashed potatoes
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Bacon Cabbage: Add cooked bacon pieces to the cabbage
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Vegan Version: Use water and oil instead of eggs and butter
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Herbed Dumplings: Add chopped parsley or chives to the dough
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Sweet-Savory: Add a grated apple to the cabbage
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth.
Avoid reboiling dumplings, as they may become too soft.
A Traditional German Comfort Dish
German Cabbage and Dumplings is a reminder that great food doesn’t need to be complicated. With humble ingredients and time-tested techniques, this dish delivers warmth, nourishment, and old-world flavor that has been enjoyed for generations.
Whether served as a main course or a hearty side, it’s a true taste of German home cooking.