Heirloom Comfort: German Cabbage and Dumplings the Way My Nana Made Them

Introduction:

Every family has a dish that feels like a warm hug — for me, it’s my German Nana’s cabbage and dumplings. The aroma of simmering cabbage, buttery dumplings, and a touch of black pepper used to fill her cozy kitchen on cold evenings. This dish is a humble yet heartwarming staple, blending simple ingredients into something deeply comforting. Passed down through generations, it carries not just flavor, but the memories of laughter, storytelling, and togetherness around the table.

Ingredients:

For the Cabbage:

1 medium green cabbage, chopped

3 tablespoons butter or bacon drippings

1 medium onion, finely diced

½ teaspoon caraway seeds (optional but traditional)

Salt and freshly ground black pepper, to taste

1 cup low-sodium chicken or vegetable broth

For the Dumplings:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 large eggs

¾ cup milk (adjust for soft dough)

2 tablespoons melted butter

Instructions:

Prepare the Cabbage Base:
In a large, deep skillet or Dutch oven, melt the butter (or bacon drippings) over medium heat. Add the onion and sauté until golden and fragrant, about 5 minutes.
Add the chopped cabbage and caraway seeds, tossing to coat everything evenly. Cook for 10 minutes, stirring occasionally, until the cabbage begins to soften.

Simmer:
Pour in the broth, reduce heat to low, and cover. Let the cabbage simmer gently for about 20–25 minutes, stirring occasionally, until tender and slightly caramelized at the edges.

Make the Dumpling Dough:
While the cabbage simmers, whisk together flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat eggs, milk, and melted butter together. Combine wet and dry ingredients to form a soft, sticky dough — not too stiff.

Add Dumplings to the Pot:
Drop spoonfuls of dough directly onto the simmering cabbage mixture. Cover the pot tightly and cook for 12–15 minutes without lifting the lid — this traps the steam needed to cook the dumplings through.

Finish and Serve:
Once the dumplings are light and fluffy, gently stir to coat them in the buttery cabbage mixture. Taste and adjust seasoning with more salt and pepper if needed.

Serving and Storage Tips:

Serve warm with a pat of butter on top or alongside smoked sausage or roasted pork.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove with a splash of broth or butter to revive the softness.

Variations: