Ah yes—German cabbage and dumplings is comfort food at its finest. This dish can refer to a few classic German favorites, but the most common one is Braised Cabbage (Kohl) served with Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings).

Here’s a delicious and easy version you can make at home.

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🇩🇪 German Braised Cabbage + Bread Dumplings (Kohl & Semmelknödel)

Braised Cabbage (Kohl)

Ingredients

• 1 medium cabbage (green or savoy), shredded
• 1 onion, finely chopped
• 2 tbsp butter or oil
• 1–2 tbsp sugar (optional, for sweetness)
• 1/2 cup vegetable or chicken broth
• 2 tbsp apple cider vinegar (or white vinegar)
• Salt & pepper to taste
• Optional: 1 apple (peeled and grated), caraway seeds

Instructions

1. Sauté onion in butter until soft.
2. Add cabbage and cook 5–7 minutes until it starts to soften.
3. Add broth, vinegar, sugar, salt, and pepper.
4. Cover and simmer 20–30 minutes, stirring occasionally.
5. Optional: add grated apple or caraway seeds for extra flavor.

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Bread Dumplings (Semmelknödel)

Ingredients

• 6–8 stale bread rolls (or 4 cups cubed bread)
• 1 cup milk
• 2 eggs
• 1 onion, finely chopped
• 2 tbsp butter
• 2 tbsp chopped parsley
• Salt & pepper

Instructions

1. Soak bread cubes in warm milk for 10 minutes.
2. Sauté onion in butter until golden.
3. Mix soaked bread, onions, eggs, parsley, salt, and pepper.
4. Let mixture rest 10 minutes.
5. Form into balls (about the size of a tennis ball).
6. Cook in simmering water for 15–20 minutes (they should float).

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✅ Serve

Place dumplings on a plate, top with braised cabbage, and add a dollop of butter or gravy if you like.

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Want a different version?

German cabbage and dumplings can also mean:

• Kohlrouladen (cabbage rolls)
• Kohl und Pinkel (cabbage with sausage)
• Kartoffelklöße (potato dumplings)

Tell me which one you meant and I’ll give the exact recipe!