{"id":1448,"date":"2026-02-05T22:32:34","date_gmt":"2026-02-05T22:32:34","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1448"},"modified":"2026-02-05T22:32:34","modified_gmt":"2026-02-05T22:32:34","slug":"german-cabbage-and-dumplings","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1448","title":{"rendered":"German Cabbage and Dumplings"},"content":{"rendered":"

 <\/p>\n

German Cabbage and Dumplings (Kohl und Kl\u00f6\u00dfe)<\/strong><\/h1>\n

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\u20136 people.<\/p>\n

Ingredients<\/strong><\/h2>\n

For the Cabbage:<\/strong><\/h3>\n
    \n
  • 1 medium green cabbage (about 1 kg \/ 2.2 lbs), finely shredded<\/li>\n
  • 2 tablespoons butter or vegetable oil<\/li>\n
  • 1 large onion, finely chopped<\/li>\n
  • 2 cloves garlic, minced<\/li>\n
  • 200 ml (\u00be cup) vegetable or chicken broth<\/li>\n
  • 2 tablespoons apple cider vinegar (optional, for a slight tang)<\/li>\n
  • 1 teaspoon sugar<\/li>\n
  • Salt and freshly ground black pepper, to taste<\/li>\n
  • 1 teaspoon caraway seeds (optional, but traditional)<\/li>\n<\/ul>\n

    For the Dumplings (Kl\u00f6\u00dfe):<\/strong><\/h3>\n
      \n
    • 500 g (about 1 lb) starchy potatoes (Russet or Yukon Gold)<\/li>\n
    • 150 g (1\u00bc cups) all-purpose flour<\/li>\n
    • 1 large egg<\/li>\n
    • 1 teaspoon salt<\/li>\n
    • 1 pinch of nutmeg (optional)<\/li>\n
    • Butter and breadcrumbs for serving (optional)<\/li>\n<\/ul>\n

      Instructions<\/strong><\/h2>\n

      Step 1: Prepare the Cabbage<\/strong><\/h3>\n
        \n
      1. Remove the outer leaves of the cabbage, wash thoroughly, and finely shred it. A mandoline or sharp knife works best.<\/li>\n
      2. In a large saut\u00e9 pan, melt the butter over medium heat. Add the chopped onions and saut\u00e9 until translucent, about 5\u20136 minutes.<\/li>\n
      3. Add the minced garlic and cook for another 1 minute, taking care not to burn it.<\/li>\n
      4. Stir in the shredded cabbage, sprinkle with sugar, salt, pepper, and caraway seeds. Mix everything well to evenly coat the cabbage.<\/li>\n
      5. Pour in the broth, cover the pan, and reduce heat to low. Let the cabbage simmer gently for 20\u201325 minutes, stirring occasionally, until it becomes tender and slightly caramelized.<\/li>\n
      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.<\/li>\n<\/ol>\n

        Step 2: Prepare the Dumplings<\/strong><\/h3>\n
          \n
        1. Peel the potatoes and cut into chunks. Boil them in salted water until completely soft, about 20 minutes. Drain thoroughly.<\/li>\n
        2. Mash the potatoes while still warm until smooth. Let them cool slightly.<\/li>\n
        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.<\/li>\n
        4. Divide the dough into equal portions and roll each into a ball roughly the size of a golf ball.<\/li>\n
        5. Bring a large pot of salted water to a boil. Reduce to a gentle simmer. Carefully add the dumplings, making sure they don\u2019t stick together.<\/li>\n
        6. Simmer the dumplings for 15\u201320 minutes, or until they rise to the surface and are cooked through.<\/li>\n<\/ol>\n

          Step 3: Serve<\/strong><\/h3>\n
            \n
          1. Remove the dumplings with a slotted spoon and place them on a serving dish.<\/li>\n
          2. Optionally, melt some butter and drizzle over the dumplings, or sprinkle with toasted breadcrumbs for extra flavor and texture.<\/li>\n
          3. Serve the soft, flavorful cabbage alongside the dumplings. For an authentic touch, accompany with mustard or a simple gravy.<\/li>\n<\/ol>\n

            Tips for the Perfect German Cabbage and Dumplings<\/strong><\/h3>\n
              \n
            • For more flavor:<\/strong> Fry small bacon pieces in the pan before adding onions for a smoky, rich taste.<\/li>\n
            • Sweet and sour cabbage:<\/strong> Adjust sugar and vinegar to your liking\u2014German families often vary this depending on the region.<\/li>\n
            • Dumplings:<\/strong> Work gently with the dough\u2014overworking can make them tough. Fresh dumplings are always best; they do not reheat well.<\/li>\n
            • Storage:<\/strong> The cabbage can be refrigerated for up to 3 days and reheated, but dumplings are best eaten the same day.<\/li>\n<\/ul>\n

              This dish is hearty, filling, and very traditional<\/strong>, 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.<\/p>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

                German Cabbage and Dumplings (Kohl und Kl\u00f6\u00dfe) A traditional German comfort dish, this recipe pairs tender, flavorful cabbage with…<\/p>\n","protected":false},"author":1,"featured_media":1449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1448"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":1450,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1448\/revisions\/1450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1449"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}