Here’s a classic recipe for German cabbage and dumplings (Kohl und Klöße) — a hearty, traditional dish:
Ingredients:
For the cabbage:
- 1 medium head of green cabbage, shredded
- 2 tablespoons butter or bacon fat
- 1 onion, finely chopped
- 2–3 slices of bacon, chopped (optional, for authentic flavor)
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- ½ cup vegetable or chicken broth
For the dumplings (Kartoffelklöße / potato dumplings):
- 2 lbs (900 g) potatoes, peeled and boiled
- 1 cup potato starch or flour
- 1 egg
- Salt to taste
- Optional: nutmeg or breadcrumbs for a firmer texture
Instructions:
1. Make the dumplings:
- Mash the boiled potatoes while still warm.
- Let the mashed potatoes cool slightly, then mix in egg, salt, and enough potato starch/flour to form a soft but firm dough.
- Shape into dumplings (balls about the size of a golf ball).
- Bring a large pot of salted water to a boil, reduce to simmer, and gently drop dumplings in.
- Cook 15–20 minutes, until they float to the surface. Remove with a slotted spoon.
2. Prepare the cabbage:
- In a large skillet or saucepan, melt butter and sauté onion (and bacon if using) until soft.
- Add shredded cabbage and cook for 5 minutes.
- Add caraway seeds, salt, pepper, and broth. Cover and simmer 15–20 minutes until cabbage is tender.
3. Serve:
- Place cabbage on a plate and serve dumplings on the side or on top.
- Optional: drizzle with a little bacon fat or gravy for extra flavor.
This dish pairs well with smoked sausages or roasted pork, but it’s also delicious on its own for a hearty vegetarian version.
If you want, I can give a shortcut version using pre-shredded cabbage and store-bought dumplings that’s much quicker but still tastes traditional. Do you want me to do that?
