Description
Traditional Volga German Cabbage and Dumplings (Kraut und Kleis) is a comforting dish featuring tender cabbage simmered with butter and stock, paired with soft, flavorful egg dumplings seasoned with thyme and pepper. This hearty meal brings together simple ingredients with a rich heritage, perfect for family dinners or cozy gatherings.
Ingredients
For the Dumplings:
- 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
For the Cabbage:
- 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
Instructions
- Prepare the Dumpling Dough: In a large bowl, combine the flour, thyme, black pepper, and salt. For lighter dumplings, add baking powder and baking soda to the dry ingredients. Make a well in the center and pour in the whisked eggs. Mix together to form a stiff dough, adding milk one tablespoon at a time if the dough feels too dry.
- Cook the Dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water, dipping the spoon in hot water between portions to prevent sticking. When dumplings float to the top, they are cooked through. Remove carefully and set aside on a plate.
- Sauté the Onion: In a large pot, melt 2 tablespoons of butter and sauté the chopped onion with a pinch of salt until softened and lightly golden, about 8 to 10 minutes.
- Cook the Cabbage: Add the remaining butter, chopped cabbage, stock, garlic powder, and salt and pepper to taste. Stir to combine, then cover and simmer until the cabbage is tender and cooked through.
- Combine and Serve: Gently add the cooked dumplings to the cabbage mixture, tossing to combine evenly. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve warm.
Notes
- For lighter dumplings, including baking powder and baking soda is recommended but optional.
- Dipping the spoon in hot water before portioning helps prevent dough from sticking.
- Use either vegetable or chicken stock depending on dietary preference or availability.
- Adjust milk quantity in dumpling dough to achieve the right consistency; dough should be stiff but pliable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Volga German
