Ingredients

1 medium green cabbage, chopped (about 6 cups)

1 yellow onion, chopped

2 tablespoons butter or olive oil

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

½ teaspoon caraway seeds (optional)

½ cup vegetable broth or water

1½ cups all-purpose flour

½ teaspoon salt

1 large egg

½ cup milk (plus more if needed)

1 tablespoon butter (for finishing)

Optional: chopped parsley or chives for garnish

Instructions

Step 1: In a large skillet or Dutch oven, melt 2 tablespoons of butter or olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.

Step 2: Add the chopped cabbage, ½ teaspoon salt, ¼ teaspoon black pepper, and caraway seeds if using. Cook for 10–12 minutes, stirring occasionally until the cabbage begins to wilt.

Step 3: Pour in ½ cup of vegetable broth or water, cover the skillet, and simmer for 10 minutes until the cabbage is tender.

Step 4: While the cabbage simmers, prepare the dumpling dough. In a bowl, whisk together 1½ cups flour and ½ teaspoon salt. Add 1 large egg and ½ cup milk, stirring until a soft dough forms. Add a little more milk if the dough feels too stiff.

Step 5: Drop spoonfuls of the dumpling dough gently into the simmering cabbage mixture. Cover tightly again and steam the dumplings for 10–12 minutes until cooked through.

Step 6: Remove the lid and gently stir in 1 tablespoon of butter. Serve the dish hot, garnished with chopped parsley or chives if desired.

Tips & Variations

For a richer flavor, swap the vegetable broth for chicken broth.

You can add cooked bacon or sausage to the cabbage for extra protein and taste.

If you prefer a spicier dish, add a pinch of crushed red pepper flakes when cooking the cabbage.

Caraway seeds are traditional but optional; feel free to omit if you’re not a fan.

FAQs

Can I use other types of cabbage for this recipe?

Yes, you can substitute green cabbage with savoy or Napa cabbage. Just keep in mind that Napa cabbage is softer and cooks faster, so adjust cooking times accordingly.