Description
This traditional Volga German Cabbage and Dumplings recipe features tender, flavorful cabbage cooked with sautéed onions and seasoned with herbs, paired perfectly with light, fluffy homemade dumplings. This comforting dish combines simple ingredients to create a hearty and satisfying meal that reflects the rich culinary heritage of the Volga German community.
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 Sauté
- 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 you want lighter dumplings, add the baking powder and baking soda. Make a well in the center and add the whisked eggs. Mix everything together to form a stiff dough, adding milk one tablespoon at a time if the dough feels too dry.
- Cook Dumplings: Bring a large pot of salted water to a boil. Using a spoon, drop tablespoon-sized portions of the dumpling dough carefully into the boiling water. To prevent sticking, dip the spoon in hot water between each dumpling addition. Cook the dumplings until they float to the top, which means they are done. Remove them with a slotted spoon and set aside.
- Sauté Onions: In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the roughly chopped onions and season with a pinch of salt. Sauté the onions until they become soft and lightly golden, stirring occasionally to prevent burning.
- Cook Cabbage: Add the remaining 2 tablespoons of butter to the pot, then add the chopped cabbage, vegetable or chicken stock, garlic powder, and additional salt and pepper to taste. Stir everything to combine well. Bring the mixture to a simmer, cover, and cook until the cabbage is tender, approximately 15-20 minutes.
- Combine and Serve: Gently add the cooked dumplings to the cabbage mixture and toss carefully to integrate without breaking the dumplings. Adjust seasoning with salt and freshly cracked black pepper. Garnish with the fresh chopped parsley and serve the dish hot for a comforting meal.
Notes
- Using baking powder and baking soda in the dumplings is optional but gives a lighter texture.
- Dip the spoon in hot water before forming each dumpling to prevent sticking and ensure smooth dropping into the water.
- Vegetable or chicken stock can be used depending on dietary preference.
- For a richer flavor, you can substitute some butter with bacon fat or use smoked paprika in the cabbage.
- Leftover dumplings can be reheated in a pan with some butter for a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Volga German
