Name: Volga German Cabbage and Dumplings Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1 teaspoon dried thyme or parsley; 3/4 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon baking powder (optional); 1/4 teaspoon baking soda (optional); 2 large eggs, room temperature and whisked; 1 to 3 tablespoons milk, if needed; 4 tablespoons unsalted butter, divided; 1 large onion, roughly chopped; 1 medium cabbage, chopped into large chunks; 1/4 cup vegetable or chicken stock; 1/2 teaspoon garlic powder; 1 tablespoon roughly chopped fresh parsley, for garnish; Kosher salt and freshly cracked black pepper, to taste

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Volga German Cabbage and Dumplings is the ultimate comfort food with old-world charm and deep, earthy flavor. This hearty dish marries pillowy, herbed dumplings with buttery, tender cabbage, all cooked to perfection for a surprisingly simple meal that warms the soul. Each bite is nostalgic and fresh at once, weaving together family tradition and satisfying texture. Whether you’re sharing it with loved ones or savoring a quiet night in, Volga German Cabbage and Dumplings just might steal your heart.

Volga German Cabbage and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Classic recipes like Volga German Cabbage and Dumplings thrive on honest, pantry-friendly ingredients. Each one plays a starring role—bringing robust flavor, satisfying texture, and welcoming aromas to your kitchen.

All-purpose flour: The foundation for fluffy, old-fashioned dumplings that puff up beautifully as they cook.
Dried thyme or parsley: A spoonful of dried herbs works magic, adding subtle fragrance and a soothing herbal note that sets these dumplings apart.
Black pepper: Lends a gentle heat throughout the dumplings, giving every bite just the right amount of tingle.
Salt: Essential for brightening all the flavors, both in the dumplings and the cabbage.
Baking powder (optional): Want extra-light dumplings? A pinch of baking powder makes them wonderfully tender.
Baking soda (optional): Pairing with baking powder, baking soda gives even more rise for dumplings that are truly cloudlike.
Large eggs: Add body and moisture to our dough, helping the dumplings bind and puff up as they cook.
Milk: Just enough to pull the dough together—milk adds a touch of richness if your mixture is dry.
Unsalted butter: The secret to meltingly tender cabbage and sweet, golden onions—it enriches the whole dish.
Large onion: When sautéed, onion forms the sweet, savory backbone that gives depth to every mouthful.
Medium cabbage: Choose a nice, firm head—this is the humble star that turns silky and flavorful when cooked.
Vegetable or chicken stock: A splash brings everything together, coaxing out even more flavor from the cabbage.
Garlic powder: Just enough for a subtle, aromatic kick, melding perfectly with the onion and buttery cabbage.
Fresh parsley: Brighten up the finished dish with a sprinkle of fresh parsley (and a pop of color).
Kosher salt and freshly cracked black pepper: Season as you go—layering flavor makes each forkful irresistible.

How to Make Volga German Cabbage and Dumplings

Step 1: Prepare the Dumpling Dough

Start your Volga German Cabbage and Dumplings adventure by whisking together the flour, dried thyme or parsley, black pepper, and salt in a large mixing bowl. For those who love extra-fluffy dumplings, this is the time to add your optional baking powder and baking soda. Make a well in the center of the dry mix, pour in the whisked eggs, and begin stirring to form a shaggy, stiff dough. If the mixture feels too dry, add milk just a tablespoon at a time until it comes together—it should be thick but not sticky.

Step 2: Shape and Cook the Dumplings

Bring a large pot of salted water to a lively, rolling boil. With a tablespoon (dipped in hot water to prevent sticking), drop spoonfuls of the dumpling dough into the bubbling water. Work in batches if needed, to avoid crowding the pot. The magic moment: when the dumplings float to the top, they’re done! This only takes a few minutes. Scoop them out gently and set them aside on a plate—fluffy and ready to welcome buttery cabbage.

Step 3: Sauté the Onion

Melt 2 tablespoons of unsalted butter in your largest, coziest pot over medium heat. Add the chopped onion with a good pinch of salt and sauté, stirring now and then, until it turns sweet and just golden, about 8–10 minutes. The aroma will fill your kitchen and set the stage for the cabbage.

Step 4: Cook the Cabbage

Toss in the remaining butter, the chunked cabbage, a splash of stock, a sprinkle of garlic powder, plus salt and pepper. Stir everything well to blend the flavors. Cover with a snug lid and let the cabbage cook down gently until it becomes meltingly tender—this usually takes another 10–15 minutes. Stir occasionally to prevent sticking and to watch the transformation.

Step 5: Combine and Serve

With your kitchen smelling divine, add the cooked dumplings to the pot of buttery cabbage. Gently toss everything together so the dumplings soak up some of that rich, savory flavor. Give the dish a quick taste and adjust the seasoning if you’d like. Finally, scatter over the fresh parsley and carry it straight to the table for a true Volga German Cabbage and Dumplings experience.

How to Serve Volga German Cabbage and Dumplings

Garnishes

A sprinkle of fresh parsley brings a fresh burst of flavor and a pop of vibrant green to Volga German Cabbage and Dumplings. For extra richness, you can also dot the finished dish with an extra knob of butter or a few cracks of black pepper right before serving.

Side Dishes

This meal is a showstopper on its own, but it also pairs beautifully with simple sides. Consider serving it with rye bread or crusty rolls, a crisp cucumber salad, or tart pickles—these traditional touches balance the richness and make every bite pop.

Creative Ways to Present

Volga German Cabbage and Dumplings shines in a deep family-style bowl, ready for everyone to dig in. For special occasions, try portioning servings into individual crocks with a sprinkle of smoked paprika or a dollop of sour cream for added flair.

Make Ahead and Storage

Storing Leftovers

Leftover Volga German Cabbage and Dumplings will keep covered in the refrigerator for up to 3 days. The flavors deepen and meld overnight, making for a savory encore meal that reheats beautifully.

Freezing

You can freeze the cooked dumplings and cabbage separately in airtight containers for up to a month. For best quality, reheat both gently and combine just before serving so the dumplings maintain their satisfying texture.

Reheating

Warm leftovers gently on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce if needed. If reheating from frozen, let thaw in the refrigerator overnight before warming. This keeps everything moist and delicious—just like fresh!

FAQs

Can I use red cabbage instead of green?

Absolutely! Red cabbage works well in this recipe and adds a brilliant, jewel-toned color. The flavor is a bit earthier and sweeter, making your Volga German Cabbage and Dumplings just as delicious but even more striking on the table.

Do the dumplings have to be boiled, or can I steam them?

Boiling is traditional and gives those fluffy, classic dumplings their tender bite. Steaming works in a pinch, but expect a slightly denser texture. Either way, you’ll end up with a rustic, comforting dumpling.

What proteins work well if I want to add meat?

Sliced smoked sausage, browned ground beef, or even leftover roast chicken all fold perfectly into Volga German Cabbage and Dumplings. Stir your chosen protein in along with the cooked dumplings for a heartier meal.

How do I keep the dumplings from sticking to my spoon?

Dipping your spoon into hot water between scoops is the key. It keeps the dough from clinging and helps shape neat, tidy dumplings every time.

Can I prepare the dumpling dough ahead of time?

For best results, mix the dough right before cooking so it stays fluffy and light. That said, you can prep the dry ingredients in advance and just add eggs and milk when you’re ready to cook.

Final Thoughts

There’s just something irresistible about a steaming bowl of Volga German Cabbage and Dumplings—old-fashioned, loving, and nourishing to the core. If you’re looking for a homey meal that brings people together (and lingers in happy memories), give this recipe a try and let it become a favorite in your own kitchen.

Volga German Cabbage and Dumplings Recipe

★★★★★

5 from 24 reviews

Author: lilan
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and hearty dish featuring fluffy dumplings nestled in a savory cabbage stew, this Volga German Cabbage and Dumplings recipe is a delicious homage to traditional flavors.

Instructions

To make the Dumplings: In a large bowl, combine flour, thyme, black pepper, and salt. Add baking powder and baking soda if desired. Make a well, pour in whisked eggs, and mix into a dough. Add milk if needed. Shape into dumplings and cook in boiling salted water until they float.
To make the Cabbage: Saute onion in butter until golden. Add remaining butter, cabbage, stock, garlic powder, salt, and pepper. Simmer covered until cabbage is tender. Stir in cooked dumplings, season, and garnish with parsley.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: German