Green cabbage
1 medium head, chopped
About 6–8 cups
Butter
2 tbsp
Unsalted, for rich flavor
Onion, finely chopped
1 large
Sweet yellow or white
Salt & pepper
To taste
Freshly ground pepper preferred
All-purpose flour
1 cup
For dumpling structure
Salt
½ tsp
For dumpling seasoning
Milk
½ cup
Whole milk for tenderness
Eggs, large
2
Bind the dumplings
Fresh parsley, chopped
For garnish (optional)
Brightens the dish
Optional upgrade:
Add a splash of sour cream to the cabbage for creaminess
Serve with crispy bacon bits or smoked sausage for a heartier meal
Step-by-Step: How to Make Oma’s Cabbage & Dumplings
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt butter over medium heat
Add onion and cook until soft and translucent (5–7 mins)
Don’t rush this — the onions build the flavor base.
Step 2: Cook the Cabbage
Add chopped cabbage to the pot
Season with salt and pepper
Cook, stirring occasionally, for 18–20 minutes, until cabbage is tender but not mushy
Tip: Cover for the first 10 mins to steam, then uncover to let excess moisture evaporate.
Step 3: Make the Dumpling Batter
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