Description
This Volga German Cabbage and Dumplings recipe offers a comforting dish featuring tender cabbage cooked with aromatic sautéed onions and seasoned with herbs, paired with light, fluffy dumplings cooked in boiling water. Perfect for a hearty family meal, this recipe combines simple ingredients and straightforward techniques to create a flavorful and satisfying Eastern European-inspired dinner.
Ingredients
Scale
Dumplings
- 1 cup all-purpose flour
- 1 teaspoon dried thyme or parsley
- ¾ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon baking powder (optional, for lighter dumplings)
- ¼ teaspoon baking soda (optional, for lighter dumplings)
- 2 large eggs, room temperature, whisked
- 1 to 3 tablespoons milk, if needed
Cabbage and Sauce
- 4 tablespoons unsalted butter, divided
- 1 large onion, roughly chopped
- 1 medium cabbage, chopped into large chunks
- ¼ cup vegetable or chicken stock
- ½ teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon roughly chopped fresh parsley, for garnish
Instructions
- Make Dumplings: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. If using, add baking powder and baking soda to lighten the dumplings. Create a well in the center and add the whisked eggs. Mix until a stiff dough forms, adding milk one tablespoon at a time if the dough feels too dry.
- Cook Dumplings: Bring a large pot of salted water to a rolling boil. Using a spoon dipped in hot water to prevent sticking, drop tablespoon-sized portions of the dough into the boiling water. Cook until the dumplings float to the surface, which indicates they are fully cooked. Remove them with a slotted spoon and set aside.
- Sauté Onions: In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onions and season with salt. Sauté until the onions become softened and develop a light golden color, releasing their sweetness.
- Cook Cabbage: Add the remaining 2 tablespoons of butter, chopped cabbage, vegetable or chicken stock, garlic powder, salt, and pepper to the pot with the onions. Stir well to combine all ingredients. Bring the mixture to a simmer, cover, and let it cook until the cabbage is tender and flavorful, about 15-20 minutes.
- Combine and Serve: Gently toss the cooked dumplings with the tender cabbage mixture in the pot. Adjust seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley and serve the dish hot for a comforting meal.
Notes
- For fluffier dumplings, using baking powder and baking soda as optional ingredients can help lighten the texture.
- Dipping the spoon in hot water before scooping dumpling dough prevents sticking and makes shaping easier.
- Use vegetable or chicken stock according to your preference; vegetable stock keeps it vegetarian-friendly.
- The dish can be customized by adding bacon or smoked sausage for additional flavor (not included in this traditional recipe).
- Leftover dumplings can be refrigerated and lightly pan-fried the next day for a tasty reheated treat.
