Instructions:
Prepare the cabbage:
In a large skillet or Dutch oven, melt butter over medium heat.
Add onion and cook until softened, about 4 minutes.
Stir in cabbage, season with salt, pepper, and caraway seeds if using.
Add broth, cover, and simmer for 20–25 minutes, stirring occasionally, until cabbage is tender and lightly caramelized.
Make the dumpling dough:
In a bowl, whisk together eggs, milk, salt, and baking powder.
Stir in flour until a sticky dough forms (should hold together but not be dry).
Cook the dumplings:
Bring a large pot of salted water to a gentle boil.
Drop spoonfuls of dough into the water.
Cook for 5–7 minutes, until dumplings rise to the surface and are cooked through. Remove with a slotted spoon.
Combine & serve:
Add dumplings to the cabbage mixture. Toss gently so the dumplings soak up the buttery juices.
Taste and adjust seasoning.
Serve warm as a main dish or alongside roasted meats.
Tip: For extra richness, top with crisp bacon bits or a spoonful of sour cream before serving.
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