Big-Batch German Cabbage with Dumplings

Introduction

German Cabbage with Dumplings (Kohl mit Klößen) is a traditional farmhouse meal that celebrates the essence of German countryside cooking — simple ingredients, hearty flavors, and satisfying textures. Tender dumplings absorb the savory juices of stewed cabbage, onions, and smoked meats, creating a warm and comforting dish that has been loved for generations across Bavaria, Saxony, and Thuringia.

This version makes a big batch — enough for 10–12 people, perfect for family meals or freezing for later enjoyment.

Ingredients**

For the Cabbage Stew:

• 2 large heads green cabbage (about 3 kg total), cored and shredded
• 4 large onions, thinly sliced
• 6 tbsp unsalted butter or lard
• 4 cloves garlic, minced
• 1 kg smoked sausage (kielbasa or bratwurst), sliced
• 500 g smoked bacon or ham, diced
• 2 tsp caraway seeds
• 2 tsp salt (or to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (optional, balances acidity)
• 1 cup chicken or vegetable broth
• 2 bay leaves
• 1 tsp mustard seeds (optional for flavor depth)

For the Potato Dumplings (Klöße or Kartoffelklöße):

• 2 kg starchy potatoes (about 10 medium), peeled and boiled
• 1 ½ cups potato starch or flour
• 3 large eggs
• 2 tsp salt
• ½ tsp nutmeg (optional but traditional)
• ½ cup bread crumbs, toasted in butter (for filling)
• 2 tbsp melted butter (for coating)

Instructions**

Step 1: Prepare the Cabbage

1. In a large heavy pot or Dutch oven, melt the butter or lard over medium heat.
2. Add the onions and garlic. Cook until translucent, about 5 minutes.
3. Add the bacon or ham, and fry until it releases fat and becomes slightly crispy.
4. Add the cabbage in batches, stirring to coat it in the fat. Let it wilt down each time before adding more.
5. Stir in the sausages, vinegar, sugar, caraway seeds, mustard seeds, bay leaves, salt, and pepper.
6. Pour in the broth.
7. Cover and simmer on low heat for 45–60 minutes, stirring occasionally, until the cabbage is soft and flavorful.

Step 2: Make the Potato Dumplings

1. Boil peeled potatoes until tender. Drain and mash until smooth (or use a potato ricer).
2. Let the mashed potatoes cool slightly, then add eggs, starch (or flour), salt, and nutmeg. Mix well into a smooth, slightly sticky dough.
3. Shape into large dumplings (about the size of a golf ball).
4. If desired, insert a small spoonful of toasted breadcrumbs into the center of each dumpling for extra flavor.
5. Bring a large pot of salted water to a gentle simmer (not boiling!).
6. Gently drop dumplings in batches and cook for 10–15 minutes, until they float to the top.
7. Remove with a slotted spoon and brush with melted butter to prevent sticking.

Step 3: Combine and Serve**

• Serve a generous portion of stewed cabbage with a few dumplings on top.
• Spoon some of the flavorful broth and juices over the dumplings.
• Garnish with chopped parsley if desired.

History**

Cabbage and dumplings have deep roots in German peasant cuisine. Cabbage (Kohl) was easy to store through winter, and potatoes (after their introduction in the 18th century) became a staple across Germany. The combination symbolized nourishment, resourcefulness, and community. Each region developed its own twist — in Bavaria, the dumplings are firmer; in Thuringia, they’re softer and filled with bread crumbs.

Benefits**

• Nutrient-rich: High in fiber, potassium, and vitamin C from cabbage and potatoes.
• Filling and satisfying: The mix of carbs, protein, and fats makes it a complete meal.
• Budget-friendly: Uses simple, affordable ingredients.
• Family-style comfort food: Perfect for gatherings or meal prep.

Formation**

This dish layers flavors — smoky meats, earthy cabbage, and soft dumplings — that build harmony as they simmer together. The dumplings act as sponges, soaking up the savory-sour balance of the stew.

Lovers of This Dish**

Loved by German grandmothers (“Omas”) and modern comfort food fans alike, this dish has been passed down through families for centuries. It’s a symbol of togetherness, especially enjoyed during winter holidays or Sunday dinners.

Nutrition (Per Serving — approx. 1/10 of recipe)**

• Calories: ~480
• Protein: 22 g
• Fat: 25 g
• Carbohydrates: 42 g
• Fiber: 7 g
• Sodium: 720 mg

Conclusion**

German Cabbage with Dumplings is the heart of old-world comfort — rustic, rich, and irresistibly homey. Whether you’re cooking for a crowd or craving a nostalgic German meal, this big-batch recipe brings warmth to the table and smiles to every plate.