My German Nana Taught Me This — And It’s Stayed With Us Ever Since – Page 3

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

In a bowl, whisk together:

1 cup flour

½ tsp salt

In another bowl, beat:

2 eggs

½ cup milk

Gradually add the wet mixture to the dry, stirring until a thick, spoonable batter forms

Consistency check: It should drop slowly from the spoon — not runny, not stiff.

Step 4: Cook the Dumplings

Bring a large pot of salted water to a gentle boil

Use two spoons to drop small portions of batter into the water

Cook for 3–5 minutes, until dumplings rise to the surface and are cooked through

Remove with a slotted spoon and set aside

Don’t overcrowd — cook in batches if needed.

Step 5: Combine & Serve

Gently fold the cooked dumplings into the tender cabbage

Stir gently to coat — the dumplings will absorb the buttery flavor

Garnish with chopped parsley if desired