Here’s a hearty and traditional German Cabbage and Dumpling Stew — also known in some regions as a rustic “Krauteintopf mit Klößen”. This cozy dish brings together stewed green cabbage, tender potatoes, flavorful broth, and soft flour or bread dumplings for a perfect cold-weather meal.
🇩🇪 German Cabbage and Dumpling Stew
(Krauteintopf mit Klößen)
🕰️ Prep Time: 20 min
🍲 Cook Time: 1 hour
🍽️ Serves: 4–6
🥬 Ingredients
For the Stew:
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2 tbsp butter or oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 small head green cabbage, chopped (about 6–7 cups)
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2 carrots, sliced
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2 medium potatoes, diced
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4 cups vegetable or chicken broth
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1 tsp caraway seeds (optional but traditional)
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1 bay leaf
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Salt & black pepper to taste
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Fresh parsley, for garnish
For the Dumplings (Klöße):
Option 1: Bread Dumplings (Semmelknödel style)
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4–5 day-old rolls or 6 slices stale white bread, cubed
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1/2 cup warm milk
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1 small onion, finely chopped and sautéed
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1 tbsp butter
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1 egg
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2 tbsp chopped parsley
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Salt & pepper to taste
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1–2 tbsp flour (if needed, for binding)
Option 2: Flour Dumplings (Mehlklöße)
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1 cup all-purpose flour
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1 egg
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1/3 cup milk
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1/2 tsp salt
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Pinch of nutmeg (optional)
👩🍳 Instructions
1. Prepare the Stew Base
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In a large heavy pot, heat butter or oil over medium heat.
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Sauté onions and garlic until soft (about 3–5 min).
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Add cabbage, carrots, and potatoes. Stir to coat.
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Pour in broth. Add bay leaf, caraway seeds (if using), salt, and pepper.
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Bring to a boil, then reduce to a simmer. Cover and cook for 30–40 minutes, or until veggies are tender.
2. Make the Dumplings
Bread Dumplings (Semmelknödel style)
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In a bowl, soak bread in warm milk for 10 minutes.
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Sauté onions in butter until soft; add to the soaked bread.
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Mix in egg, parsley, salt, pepper, and enough flour to bind if needed.
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Shape into golf ball-sized dumplings.
Flour Dumplings (Quicker)
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Mix all ingredients in a bowl until a thick batter forms.
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You can drop spoonfuls of the dough directly into the simmering stew.
3. Cook the Dumplings in the Stew
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Carefully drop dumplings into the simmering stew.
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Cover and simmer gently for 15–20 minutes (avoid boiling hard).
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Dumplings will expand and float when done.
4. Finish and Serve
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Taste and adjust seasoning.
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Remove bay leaf.
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Serve hot, garnished with chopped parsley and crusty rye or sourdough bread.