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
Instructions
Step 1: Mix the Dumpling Dough
In 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.
Step 2: Boil the Dumplings
Bring a large pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water.
Tip: Dip your spoon into the hot water before scooping the dough—this helps the dumplings slide off easily. Once they float, they’re done. Remove with a slotted spoon.
Step 3: Sauté the Onions
In a large pot, melt 2 tablespoons of butter. Sauté the onion for 8–10 minutes, until soft and lightly golden. This step builds deep flavor.
Step 4: Braise the Cabbage
Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper. Cover and simmer until the cabbage is tender and most of the liquid is absorbed.
Step 5: Combine and Serve
Gently fold the cooked dumplings into the cabbage mixture, tossing to coat them in the buttery sauce. Adjust seasoning as needed and garnish with fresh parsley before serving.
