Traditional German Cabbage and Dumplings

This hearty German-inspired dish—often known as Kraut und Spätzle or similar to Haluski—is pure comfort on a plate. The soft yet slightly chewy dumplings pair beautifully with tender, buttery cabbage that has been slowly cooked until sweet and caramelized. As the cabbage simmers in broth and butter, it creates a savory sauce that clings to every bite. A touch of thyme and black pepper brings that rustic, old-world warmth found in traditional European kitchens.

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 30-35 minutes

📝 Ingredients

For the Dumplings

Ingredient	Amount
All-purpose flour	1 cup
Large eggs, room temperature & beaten	2
Milk	1–3 tbsp (as needed)
Dried thyme or parsley	1 tsp
Black pepper	¾ tsp
Salt	½ tsp
Baking powder (optional)	½ tsp
Baking soda (optional)	¼ tsp

For the Cabbage Mixture

Ingredient	Amount
Medium cabbage, cored and cut into large pieces	1 head
Unsalted butter, divided	4 tbsp
Large onion, roughly chopped	1
Vegetable or chicken stock	¼ cup
Garlic powder	½ tsp
Kosher salt and freshly ground black pepper	To taste
Fresh parsley, chopped (for garnish)	1 tbsp

🍴 Equipment Needed

Large pot for cooking dumplings
Large pot or deep skillet with a lid (for cabbage)
Mixing bowl
Slotted spoon
Colander

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