German-style Cabbage with Potato Dumplings
A comforting dish of sautéed cabbage paired with soft potato dumplings, perfect for weeknight dinners or potlucks.
Ingredients
For the Cabbage
- 1 medium head green cabbage
- 1 tablespoon olive oil (or neutral oil)
- 1 cup onion, chopped
- 2-3 cloves garlic, minced
- Salt and pepper to taste
For the Dumplings
- 1 cup all-purpose flour
- 1 cup mashed potato Leftover mashed potato works well.
- 1 large egg
- 1 teaspoon baking powder
- Water as needed To achieve the right dough consistency.
Instructions
Preparation
- Quarter the cabbage and remove the core. Slice the quarters into thin strips.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 3–4 minutes. Incorporate the minced garlic and cook for another 30–60 seconds until fragrant.
Cooking the Cabbage
- Add the sliced cabbage to the skillet. Season with salt and pepper. Stir occasionally and cook until the cabbage wilts and becomes tender, about 8–10 minutes. Adjust seasoning as necessary.
Preparing the Dumplings
- In a mixing bowl, combine the flour, mashed potato, egg, and baking powder. Stir to combine. Then, add just enough water, a tablespoon at a time, to form a soft, spoonable dough.
- Bring a large pot of salted water to a rolling boil. Using a heaping spoon, drop portions of the dough into the boiling water, working in batches if necessary.
- Cook the dumplings until they float and feel firm to the touch, about 5–7 minutes. Use a slotted spoon to lift them out and drain briefly.
Serving
- Serve the dumplings hot alongside the sautéed cabbage. Spoon some of the pan juices over the dumplings for extra flavor.
Notes
Store leftovers in an airtight container for up to 3–4 days. Dumplings can be frozen separately after firming up on a tray, for up to 2 months. Reheat gently on the stovetop.