Instructions
Preparing the Cabbage
Remove and discard the tough outer cabbage leaves. Cut the cabbage in half, remove the core, and slice into thin strips. Melt butter in a large pot over medium heat. Add the onion and bacon; cook until crispy and translucent. Stir in the cabbage, cover, and cook for about 10 minutes, or until tender. Season with salt and pepper.
Making the Dumplings
In a bowl, combine flour, baking powder, salt, and pepper. In a separate bowl, whisk together milk and eggs. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Bring a large pot of salted water to a boil. Drop spoonfuls of dough (about golf ball size) into the boiling water using wet hands or two spoons. Reduce heat to a simmer and cook for 15 minutes, or until they float to the surface. Remove with a slotted spoon.
Combining and Serving
Place the dumplings on top of the cabbage in the pot. Cover and simmer for 5 minutes to meld flavors. Serve generously, garnished with fresh parsley. Enjoy with a cold beer or crisp white wine! Prost!
Variations
- Vegetarian: Omit bacon; use smoked paprika for smoky flavor.
- Sausage: Add sliced cooked sausage for extra flavor.
- Cheesy Twist: Sprinkle with grated cheese before serving.
FAQ
- Q: Gluten-free? A: Yes! Use gluten-free flour blend and baking powder.
- Q: Refrigerator storage? A: Up to 3 days in an airtight container.
- Q: Freezing? A: Yes, up to 3 months. Thaw overnight and reheat.
Conclusion
This German Cabbage and Dumplings recipe is a true comfort food classic. I hope you enjoy it as much as my family does! Guten Appetit!
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