In the heart of the Midwest, where fields stretch across the horizon and the air is crisp with the scent of changing seasons, German Cabbage and Dumplings is more than just a dish. It’s a warm embrace of nostalgia and simplicity, passed down through generations who cherished using every part of what the land had to offer. These humble ingredients come together to create a bowl of comfort, perfect for those evenings when the farmhouse windows fog as the kitchen fills with the aroma. This dish invites memories of family gatherings around a sturdy table, where stories were shared just as much as food.
This hearty dish pairs beautifully with simple accompaniments such as buttery mashed potatoes or a freshly baked loaf of crusty sourdough bread. A side of applesauce or pickled beets provides a lovely contrast to the savory richness, while a glass of chilled Riesling can bring out subtle flavors of the cabbage and dumplings. Complete the meal with a warm apple strudel for dessert, and you’ve got yourself a dinner reminiscent of gatherings in Oma’s cozy kitchen.
German Cabbage and Dumplings
Servings: 4
Ingredients
1 medium head of green cabbage, chopped
2 tablespoons butter
1 onion, finely chopped
Salt and pepper to taste
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
2 large eggs
Chopped fresh parsley for garnish (optional)
Directions
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