Classic German Cabbage with Dumplings

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A beloved comfort food from Germany (Kohlrouladen mit Klößen or Kohleintopf mit Knödeln), this dish features tender, savory braised cabbage and light, fluffy dumplings in a rich, flavorful broth. Here’s the traditional homestyle recipe.

Ingredients

For the Cabbage Rolls (Kohlrouladen) or Braised Cabbage (Geschmorter Kohl):

For the Rolls:

· 1 large head of Savoy or green cabbage (about 2-3 lbs)
· 1 lb (450g) ground pork, or a mix of pork and beef
· 1 medium onion, finely diced
· 1-2 slices of stale bread (crusts removed), soaked in milk
· 1 large egg
· 1 tsp sweet paprika
· ¼ tsp ground allspice or nutmeg (optional but traditional)
· 2 tbsp chopped fresh parsley
· Salt and black pepper to taste
· Kitchen twine or toothpicks

For the Braising Liquid/Sauce:

· 2 tbsp butter or lard
· 1 large onion, sliced
· 2 medium carrots, diced
· 2 cups beef or vegetable broth
· 1 cup tomato puree or crushed tomatoes
· 1 bay leaf
· 2-3 whole juniper berries (optional, very traditional)
· Salt and pepper to taste
· 1 tbsp vinegar or a splash of red wine (for balancing)

For the German Dumplings (Semmelknödel):

· 4-5 cups stale white bread rolls or bread, cut into ½-inch cubes (about 10 oz / 280g)
· 1 cup whole milk, warmed
· 1 small onion, finely diced
· 3 tbsp unsalted butter
· 2 large eggs, lightly beaten
· 2 tbsp chopped fresh parsley
· Salt, pepper, and a pinch of ground nutmeg
· ¼ cup all-purpose flour (as needed, for binding)
· Large pot of salted boiling water for cooking

Instructions

Part 1: Prepare the Cabbage

For Cabbage Rolls (Kohlrouladen):

  1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Blanch the whole head for 5-8 minutes until the outer leaves are pliable. Remove, let cool slightly, and carefully peel off 12-16 large leaves. Trim the thick rib from the base of each leaf to make rolling easier.
  2. Make the Filling: Squeeze excess milk from the soaked bread. In a bowl, combine ground meat, diced onion, soaked bread, egg, paprika, allspice, parsley, salt, and pepper. Mix well.
  3. Assemble: Place a heaping tablespoon (or more for larger leaves) of filling near the base of a cabbage leaf. Fold in the sides and roll up tightly. Secure with kitchen twine or a toothpick. Repeat.

For Simpler Braised Cabbage (Geschmorter Kohl):

  1. Core and thinly slice the cabbage.
  2. Proceed to the braising step, adding the sliced cabbage directly to the pot with the onions and carrots. Skip the rolling steps.

Part 2: Braise the Cabbage

  1. In a large Dutch oven or heavy pot, melt the butter/lard over medium heat. Brown the cabbage rolls on all sides (or sauté the sliced onion and carrot for 3-4 minutes if making braised cabbage).
  2. Add the sliced onion and carrot around the rolls and cook until softened.
  3. Pour in the broth and tomato puree. Add the bay leaf and juniper berries. Season with salt and pepper. Bring to a simmer.
  4. Cover and reduce heat to low. Simmer gently for 60-75 minutes for rolls, or 30-40 minutes for sliced cabbage, until very tender. Stir in vinegar/wine at the end. Adjust seasoning.

Part 3: Make the Dumplings (Semmelknödel)

  1. Place bread cubes in a large bowl. Pour warm milk over them, toss gently, and let soak for 15-20 minutes.
  2. In a small pan, melt butter and sauté the diced onion until soft and translucent. Let cool slightly.
  3. Add the sautéed onion, beaten eggs, parsley, salt, pepper, and nutmeg to the bread mixture. Mix gently with a fork or your hands.
  4. Test the dough: Form a small test dumpling (about the size of a golf ball). If it doesn’t hold together, add flour, one tablespoon at a time, until it does.
  5. With wet hands, form the mixture into 8-10 firm, round dumplings.
  6. Bring a large pot of gently simmering salted water to a boil. Reduce to a steady simmer (not a rolling boil). Carefully drop in the dumplings.
  7. Simmer uncovered for 15-20 minutes. Do not boil vigorously, as they may fall apart. They are done when they float to the top and feel firm to the touch.
  8. Remove with a slotted spoon and drain briefly.

Part 4: Serve

· Remove bay leaf and juniper berries from the cabbage sauce.
· Place one or two dumplings on each plate. Serve alongside cabbage rolls or a generous portion of braised cabbage, spooning plenty of the rich sauce over everything.
· Garnish with extra fresh parsley.

Pro-Tips

· Stale Bread is Key: For dumplings, bread must be stale and dry (not fresh and soft). Leave cubes out overnight or dry in a 250°F (120°C) oven for 15 minutes.
· Don’t Overmix: Handle the dumpling dough gently to keep them light and fluffy.
· Make-Ahead: Both cabbage rolls and dumpling dough can be prepared a day ahead and refrigerated before cooking.
· Leftover Dumplings: Slice and pan-fry them in butter the next day for a crispy treat (Gebratene Knödel).

Classic Accompaniments

· A simple green salad with a sharp vinaigrette
· A cold German beer or a glass of Riesling
· Braised red cabbage (Rotkohl) on the side

Guten Appetit! This hearty, satisfying meal is a true taste of German home cooking.

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