This German Cabbage and Dumplings is the kind of soul-warming, one-pot meal that has nourished families for generations—tender cabbage simmered with onions, bacon, and caraway, topped with soft, pillowy dumplings that soak up every bit of savory broth. It’s rustic, satisfying, and deeply comforting, especially on chilly evenings when you crave something simple yet deeply flavorful.
Rooted in German farmhouse cooking (where nothing went to waste), this dish turns humble ingredients into a complete, stick-to-your-ribs supper.
Why You’ll Love This Recipe
🥬 One pot, minimal fuss, maximum comfort
⏱️ 20 minutes prep, then simmer
💛 Naturally nut-free & easily gluten-free (see tips)
💸 Costs under $10—feeds 6 generously
🌾 Perfect for using up cabbage!
Ingredients You’ll Need
(Large Dutch oven or deep skillet)
For the Cabbage Stew:
2 tbsp butter or bacon fat
4 slices thick-cut bacon, chopped (or 2 tbsp lard)
1 large onion, diced
1 small head green cabbage (about 2 lbs), cored and shredded
2 cloves garlic, minced
1 tsp caraway seeds (traditional!)
½ tsp salt
¼ tsp black pepper
2 cups (480ml) chicken or vegetable broth
For the Dumplings:
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