Cabbage and Dumplings Recipe

Introduction

Cabbage and dumplings is a comforting, hearty dish that combines tender, savory cabbage with soft, pillowy dumplings. This classic recipe is perfect for a cozy meal and brings simple ingredients together in a delicious way.

Ingredients

• 1 medium green cabbage, chopped (about 6 cups)
• 1 yellow onion, chopped
• 2 tablespoons butter or olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon caraway seeds (optional)
• ½ cup vegetable broth or water
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 large egg
• ½ cup milk (plus more if needed)
• 1 tablespoon butter (for finishing)
• Optional: chopped parsley or chives for garnish

Instructions

1. Step 1: In a large skillet or Dutch oven, melt butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
2. Step 2: Add the chopped cabbage, salt, pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally until the cabbage begins to soften.
3. Step 3: Pour in the vegetable broth or water, cover the pan, and simmer for 10 minutes to allow the cabbage to become tender.
4. Step 4: Meanwhile, in a bowl, whisk together the flour and salt. Add the egg and milk, stirring until a soft dough forms. Add more milk if the dough is too thick.
5. Step 5: Drop spoonfuls of the dumpling dough directly into the simmering cabbage mixture. Cover tightly and steam the dumplings for 10–12 minutes without lifting the lid.
6. Step 6: Gently stir in 1 tablespoon of butter into the cabbage and dumplings. Serve hot, garnished with chopped parsley or chives if desired.

Tips & Variations

• Use crisp, fresh cabbage for the best flavor and texture.
• To enhance richness, replace water with vegetable broth and add a pinch of nutmeg or paprika to the cabbage.
• Don’t lift the lid while the dumplings are steaming to ensure they cook properly and stay fluffy.
• For a vegan version, substitute butter with olive oil, use plant-based milk, and omit the egg, adding a little extra milk to bind the dough.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The dumplings are best enjoyed fresh, as they may lose some softness after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, you can use savoy or red cabbage if you prefer, but green cabbage provides the best texture for this recipe.

Can I freeze the leftovers?

You can freeze the cabbage mixture without dumplings, but dumplings don’t freeze well as they tend to become tough. Prepare fresh dumplings when ready to serve.

Cabbage and Dumplings Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

This comforting Cabbage and Dumplings recipe features tender sautéed cabbage with flavorful onions and caraway seeds, accompanied by soft, fluffy dumplings steamed directly in the cabbage mixture. This hearty dish is perfect as a cozy side or a light main and brings a rustic, home-cooked feel to your table.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cabbage:

• 1 medium green cabbage, chopped (about 6 cups)
• 1 yellow onion, chopped
• 2 tablespoons butter or olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon caraway seeds (optional)
• ½ cup vegetable broth or water

For the Dumplings:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 large egg
• ½ cup milk (plus more if needed)
• 1 tablespoon butter (for finishing)
• Optional: chopped parsley or chives for garnish

Instructions

1. Sauté Cabbage: In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion and cook for 4–5 minutes until softened and translucent. Add the chopped cabbage, salt, black pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally to soften the cabbage. Pour in the vegetable broth or water, cover with a lid, and simmer gently for 10 minutes until the cabbage is tender.
2. Make Dumpling Dough: In a mixing bowl, whisk together the all-purpose flour and salt. Add the egg and ½ cup of milk, stirring until a soft dough forms. If the dough is too stiff, add a little more milk, a tablespoon at a time, until it reaches a drop-able consistency.
3. Cook Dumplings: Using a spoon, drop spoonfuls of the dumpling dough directly onto the simmering cabbage mixture. Cover the pot tightly with a lid to trap steam and cook for 10–12 minutes, allowing the dumplings to steam through and puff up.
4. Finish & Serve: Once the dumplings are fully cooked, gently stir in 1 tablespoon of butter to add richness and flavor to the dish. Serve the cabbage and dumplings hot, garnished with chopped parsley or chives if desired for a fresh touch.

Notes

• Use crisp, fresh cabbage for the best texture and flavor.
• Don’t lift the lid while the dumplings steam to ensure they cook properly and puff up nicely.
• For a richer flavor, use vegetable broth instead of water in the cabbage mixture.
• Optional: Add a pinch of nutmeg or paprika to the cabbage for additional warmth and complexity.

Keywords: cabbage and dumplings, dumpling recipe, sautéed cabbage, comfort food, vegetarian dumplings, easy dinner