German Cabbage and Dumplings (Kohl und Klöße)

A traditional German comfort dish, this recipe pairs tender, flavorful cabbage with soft, pillowy dumplings. Perfect for cold evenings or a hearty family meal. This recipe will serve about 4–6 people.

Ingredients

For the Cabbage:

• 1 medium green cabbage (about 1 kg / 2.2 lbs), finely shredded
• 2 tablespoons butter or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 200 ml (¾ cup) vegetable or chicken broth
• 2 tablespoons apple cider vinegar (optional, for a slight tang)
• 1 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• 1 teaspoon caraway seeds (optional, but traditional)

For the Dumplings (Klöße):

• 500 g (about 1 lb) starchy potatoes (Russet or Yukon Gold)
• 150 g (1¼ cups) all-purpose flour
• 1 large egg
• 1 teaspoon salt
• 1 pinch of nutmeg (optional)
• Butter and breadcrumbs for serving (optional)

Instructions

Step 1: Prepare the Cabbage

1. Remove the outer leaves of the cabbage, wash thoroughly, and finely shred it. A mandoline or sharp knife works best.
2. In a large sauté pan, melt the butter over medium heat. Add the chopped onions and sauté until translucent, about 5–6 minutes.
3. Add the minced garlic and cook for another 1 minute, taking care not to burn it.
4. Stir in the shredded cabbage, sprinkle with sugar, salt, pepper, and caraway seeds. Mix everything well to evenly coat the cabbage.
5. Pour in the broth, cover the pan, and reduce heat to low. Let the cabbage simmer gently for 20–25 minutes, stirring occasionally, until it becomes tender and slightly caramelized.
6. Optional: Stir in the apple cider vinegar at the end to give the cabbage a mild tangy flavor. Taste and adjust seasoning before serving.

Step 2: Prepare the Dumplings

1. Peel the potatoes and cut into chunks. Boil them in salted water until completely soft, about 20 minutes. Drain thoroughly.
2. Mash the potatoes while still warm until smooth. Let them cool slightly.
3. In a large mixing bowl, combine the mashed potatoes with flour, egg, salt, and a pinch of nutmeg. Mix gently to form a smooth dough. If it feels sticky, add a bit more flour, a tablespoon at a time.
4. Divide the dough into equal portions and roll each into a ball roughly the size of a golf ball.
5. Bring a large pot of salted water to a boil. Reduce to a gentle simmer. Carefully add the dumplings, making sure they don’t stick together.
6. Simmer the dumplings for 15–20 minutes, or until they rise to the surface and are cooked through.

Step 3: Serve

1. Remove the dumplings with a slotted spoon and place them on a serving dish.
2. Optionally, melt some butter and drizzle over the dumplings, or sprinkle with toasted breadcrumbs for extra flavor and texture.
3. Serve the soft, flavorful cabbage alongside the dumplings. For an authentic touch, accompany with mustard or a simple gravy.

Tips for the Perfect German Cabbage and Dumplings

• For more flavor: Fry small bacon pieces in the pan before adding onions for a smoky, rich taste.
• Sweet and sour cabbage: Adjust sugar and vinegar to your liking—German families often vary this depending on the region.
• Dumplings: Work gently with the dough—overworking can make them tough. Fresh dumplings are always best; they do not reheat well.
• Storage: The cabbage can be refrigerated for up to 3 days and reheated, but dumplings are best eaten the same day.

This dish is hearty, filling, and very traditional, combining the tangy, slightly sweet flavor of the cabbage with soft, comforting potato dumplings. Perfect for Sunday dinners, festive meals, or whenever you need a warm, satisfying dish.