Here’s a classic German Cabbage and Dumplings (Kohl und Klöße/Kartoffelklöße) recipe—hearty, comforting, and traditional 🥬🥔
🥬 German Cabbage and Dumplings
Serves 4–6
Ingredients
For the Dumplings (Kartoffelklöße / Potato Dumplings)
- 2 lbs (900 g) potatoes, peeled
- 1 egg
- ¼ cup all-purpose flour
- 2–3 tbsp potato starch (optional, for binding)
- Salt, to taste
- Butter, for serving
For the Cabbage
- 1 medium head of green cabbage, shredded
- 1 tbsp butter or oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ cup vegetable or chicken broth
- ½ tsp caraway seeds (optional)
- Salt & black pepper
- Optional: 1 tsp sugar (balances acidity)
Instructions
1. Make the Potato Dumplings
- Boil potatoes in salted water until tender (or use leftover potatoes).
- Mash potatoes thoroughly or use a potato ricer for smooth texture.
- Let mash cool slightly, then mix in egg, flour, starch (if using), and a pinch of salt.
- Form into balls (2–3 inches in diameter).
- Bring a large pot of salted water to a boil. Reduce to a simmer.
- Drop dumplings in and cook 15–20 minutes, until they float to the top.
- Remove with a slotted spoon and drain.
2. Prepare the Cabbage
- In a large skillet, melt butter over medium heat.
- Sauté onions until translucent, then add garlic.
- Add shredded cabbage and stir for 2–3 minutes.
- Pour in broth, add caraway seeds, salt, pepper, and sugar if desired.
- Cover and simmer 15–20 minutes, stirring occasionally, until cabbage is tender.
3. Serve
- Plate dumplings and spoon cabbage on top.
- Optional: drizzle with melted butter or sprinkle with fried bacon bits for extra flavor.
💡 Tips
- Variations: red cabbage (Rotkohl) with apple slices is also traditional.
- Dumplings can be made ahead and reheated in boiling water.
- Caraway seeds are optional but give a classic German flavor.
If you want, I can give a faster weeknight version with pre-made potato dumplings or a sautéed cabbage version with smoked sausage for an extra hearty meal.
Do you want me to do that?
