German Nana’s Cabbage Dumplings

 

German Nana’s Cabbage Dumplings — A Hearty Hug From the Old Country 🥟🇩🇪

Some recipes aren’t just food — they’re family history.
They’re passed down in handwritten notes, remembered from memory, or taught in a cozy kitchen by a grandmother who knew her way around a pot of boiling water like nobody else.

This is one of those recipes.

German Nana’s Cabbage Dumplings are pure, old-world comfort. Hearty, humble, and lovingly prepared, they take a few simple ingredients and transform them into a dish that feels like a warm hug.

Whether you grew up with German roots or you’re just craving something cozy and carb-y, this recipe brings rustic European soul to your table.

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🛒 Ingredients

For the dumplings:

• 2 cups finely chopped green cabbage

• 1 small onion, minced

• 2 tbsp butter

• Salt and pepper to taste

• 2 large eggs

• 1 cup all-purpose flour

• ¾ cup breadcrumbs (plus more if needed)

• ½ tsp nutmeg (optional but traditional)

• 2 tbsp fresh parsley, chopped (optional)

For boiling:

• Large pot of salted water or broth

Optional topping:

• More melted butter or browned butter for serving

• Extra parsley or crispy onions

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👩‍🍳 Instructions

1. Sauté the cabbage and onion

In a skillet, melt butter over medium heat. Add chopped cabbage and onion, then cook for 8–10 minutes until soft and slightly golden. Season with salt, pepper, and a pinch of nutmeg. Let cool slightly.

2. Make the dumpling dough

In a mixing bowl, combine the sautéed cabbage mixture, eggs, flour, breadcrumbs, and parsley. Mix until a soft, sticky dough forms. If it’s too wet, add more breadcrumbs a little at a time.

3. Form the dumplings

Using wet hands or a spoon, shape the mixture into dumplings — either small balls or slightly flattened ovals (about 2 inches wide).

4. Cook the dumplings

Bring a large pot of salted water or broth to a gentle simmer (not a full boil). Carefully drop in the dumplings and cook for 10–12 minutes, or until they float and feel firm to the touch. Don’t overcrowd the pot — work in batches if needed.

5. Serve warm

Serve as a main dish with melted butter or as a hearty side to sausages, roast pork, or sauerkraut. Leftovers can be pan-fried the next day for extra crispiness.

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🧡 Why You'll Love German Nana’s Cabbage Dumplings

• Old-fashioned comfort with real, whole ingredients

• Budget-friendly and perfect for meatless meals

• Versatile — serve with butter, gravy, or alongside traditional German meats

• Make-ahead friendly — they freeze beautifully!

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💡 Tips from Nana’s Kitchen

• Use broth for extra flavor: Cooking dumplings in broth (instead of just water) adds richness.

• Chill before shaping: If the dough is too soft, refrigerate it for 30 minutes to firm up.

• Make them crispy: Leftover dumplings are amazing sliced and fried in butter the next day.

• Don’t skip the nutmeg: It’s subtle, but gives the dumplings a signature Bavarian flair.

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📝 Final Thoughts

German Nana’s Cabbage Dumplings are more than just a recipe — they’re a memory of family meals, laughter around the table, and the joy of feeding people you love.

They’re proof that you don’t need fancy ingredients to make something unforgettable — just a bit of butter, some humble cabbage, and a pinch of old-world magic.

So whether you’re keeping a tradition alive or starting a new one, one thing’s for sure: once these dumplings hit the table, they’ll be requested again and again.

Guten Appetit! 🥟💛