Experience a true taste of heritage with this Volga German Cabbage and Dumplings Recipe. A cozy, one-pot wonder, this dish captures the spirit of hearty German comfort food with meltingly tender cabbage, fluffy homemade dumplings, and a richly seasoned broth. Whether you grew up enjoying old-world recipes or you’re discovering them for the first time, this is the kind of simple, soulful cooking that brings everybody to the table—spoon in hand and ready for seconds!
Ingredients You’ll Need
Simplicity is at the heart of the Volga German Cabbage and Dumplings Recipe, and every single ingredient pulls its weight. Fresh cabbage creates the backbone of the dish, while humble pantry staples come together to make the dumplings light and satisfying. Even a handful of fresh herbs at the finish can make this dish glow.
- Green cabbage (1 small head, about 6 cups chopped): The sweet crunch of cabbage transforms into melting tenderness as it simmers.
- Butter (2 tablespoons): Adds a rich, velvety base for sautéing the onions and cabbage.
- Onion (1 small, diced): Brings mellow savoriness and a beautiful aromatic note.
- All-purpose flour (2 cups): The backbone of the dumplings, delivering delicate chewiness.
- Baking powder (2 teaspoons): The key to fluffy, lofty dumplings that soak up flavor.
- Salt (1/2 teaspoon for dumplings, plus to taste): Balances every bite, so don’t be shy.
- Eggs (2 large): Bind the dumpling dough and help it puff up beautifully.
- Milk (1/2 cup): For moisture and tenderness in every dumpling spoonful.
- Black pepper (1/4 teaspoon, plus to taste): Just the right hint of warmth and spice.
- Chicken broth (4 cups): This flavorful liquid becomes the soul of the dish; use vegetable broth for a vegetarian version.
- Additional salt and pepper to taste: Adjust right at the end to bring all the flavors into perfect harmony.
- Chopped parsley for garnish (optional): Offers a splash of fresh color and herbal brightness to finish.
How to Make Volga German Cabbage and Dumplings Recipe
Step 1: Sauté Onion and Cabbage
Grab your favorite large pot or Dutch oven and melt the butter over medium heat. Once it’s bubbling and aromatic, toss in the diced onion. Cook it gently for 3 to 4 minutes until it turns translucent and soft, releasing its subtle sweetness. Now add all your fresh cabbage and continue to cook, stirring occasionally, until it’s tender, lightly golden, and just starting to caramelize at the edges—usually about 8 to 10 minutes. This foundation is where the deep, cozy flavor of your Volga German Cabbage and Dumplings Recipe begins!
Step 2: Mix Dumpling Dough
While your cabbage works its magic, it’s time to whip up simple, pillowy dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, lightly beat your eggs and milk. Combine the wet and dry ingredients, stirring just until you get a soft, sticky dough. Don’t worry if it’s a bit shaggy—over-mixing will make your dumplings tough, and here, rustic is perfection.
Step 3: Simmer with Broth
Pour the chicken broth (or bouillon with water) into your pot with the sautéd cabbage and bring everything to a gentle simmer. The steam and aroma already hint at the comforting meal ahead. It’s important to let it come up to temperature gradually, enabling the cabbage and onion sweetness to deepen further into the broth.
Step 4: Add and Cook Dumplings
Using a tablespoon or two, drop generous spoonfuls of your dumpling batter directly into the simmering liquid. Each drop will puff up and float, becoming wonderfully light. Cover your pot fully and let these little clouds cook undisturbed for 12 to 15 minutes. They’ll absorb broth, infusing each bite with the flavors of cabbage and onion, becoming plump and tender.
Step 5: Season and Serve
Once the dumplings are cooked through, remove the lid and add more salt and pepper to taste. Ladle your Volga German Cabbage and Dumplings Recipe hot into bowls and sprinkle with chopped parsley for a touch of color and garden-fresh flavor. Get ready for smiles all around the table!
How to Serve Volga German Cabbage and Dumplings Recipe
Garnishes
Finish your steaming bowls with freshly chopped parsley for color and a hint of brightness. If you love a touch of richness, a pat of butter or a sprinkling of crispy bacon bits makes every bite irresistible. Black pepper cracked right at the last second gives a little extra pop.
Side Dishes
This dish shines on its own, but it also plays well with others! Pair the Volga German Cabbage and Dumplings Recipe with smoky sausages, roasted pork, or a tangy cucumber salad. Even a slice of hearty rye bread on the side will happily soak up every drop of the savory broth.
Creative Ways to Present
Try ladling portions into wide, shallow bowls for a rustic, old-world feel or serve in deep mugs as a fun, informal supper. For special gatherings, garnish each bowl with a swirl of crème fraîche or a drizzle of browned butter to make the Volga German Cabbage and Dumplings Recipe feel extra festive.
Make Ahead and Storage
Storing Leftovers
Leftover cabbage and dumplings store surprisingly well! Cool completely before transferring to an airtight container. Pop it into the refrigerator and you’ll have a comforting meal ready to go for up to three days. The flavors deepen overnight, making every bowl just as delicious (if not more!) the next day.
Freezing
You can freeze this Volga German Cabbage and Dumplings Recipe if you wish to make a big batch ahead. Let everything cool, then spoon into freezer-safe containers. The dumplings may soften just a bit after thawing, but the dish will still provide plenty of cozy satisfaction when reheated within two months.
Reheating
Gently reheat on the stovetop over low to medium heat, stirring occasionally to keep the dumplings from sticking. If your broth has thickened, add a splash of water or extra broth to bring things back to the perfect consistency. Microwave reheating works in a pinch—just separate dumplings and cabbage, heat in short bursts, and recombine for a piping-hot bowl.
FAQs
Can I make this Volga German Cabbage and Dumplings Recipe vegetarian?
Absolutely! Simply swap the chicken broth for a good-quality vegetable broth or water with vegetable bouillon. The cabbage and onion build enough flavor that you won’t even notice the difference.
What’s the best type Main Course
A small, firm head of green cabbage is classic for the Volga German Cabbage and Dumplings Recipe. If you’re feeling adventurous, try Napa or savoy cabbage for a slightly different flavor and texture.
Can I prepare the dumpling dough in advance?
It’s best to make the dumpling dough just before cooking to ensure the lightest texture. If needed, you can mix the dry and wet ingredients separately in advance and combine them right before adding to the simmering pot.
How do I know when the dumplings are done?
The dumplings will be puffed, tender, and cooked through after 12 to 15 minutes of simmering. You can always test one with a toothpick—it should come out clean, just like with cake!
What proteins pair well with Volga German Cabbage and Dumplings Recipe?
This dish is delicious all on its own, but if you want to add protein, try grilled sausages, chunks of smoked ham, or roast pork on the side. The flavors love to mingle!
Final Thoughts
If you’re ready to warm your kitchen and your heart, the Volga German Cabbage and Dumplings Recipe is truly comfort in a bowl. One taste will have you coming back—again and again—to share this old-world favorite with family and friends. Give it a try, and let every steamy spoonful bring you closer together!
Print
Volga German Cabbage and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German-American
- Diet: Non-Vegetarian
Description
This Volga German Cabbage and Dumplings Recipe is a comforting and hearty dish that combines tender cabbage with fluffy dumplings in a flavorful broth. Perfect for a cozy family meal.
Ingredients
Cabbage:
- 1 small head green cabbage (about 6 cups chopped)
Dumplings:
- 2 tablespoons butter
- 1 small onion (diced)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 teaspoon black pepper
Other:
- 4 cups chicken broth (or water with bouillon)
- Additional salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Sauté Onion and Cabbage: In a large pot, melt butter and cook diced onion until softened. Add chopped cabbage and cook until tender and golden.
- Prepare Dumplings: Whisk flour, baking powder, and salt. Beat eggs with milk and combine with dry ingredients to form a dough.
- Cook Dumplings: Pour chicken broth into the pot with cabbage, simmer, and drop spoonfuls of dumpling batter. Cover and cook for 12–15 minutes.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with parsley if desired.
Notes
- For a richer flavor, sauté chopped bacon with the onions and cabbage.
- Add apple cider vinegar or sugar for a sweet-and-sour balance.
- Enjoy as a standalone dish or pair with sausage or roast pork.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 80mg
