Classic German Cabbage with Dumplings (Kohl mit Klößen)
A warm, comforting traditional dish made with tender braised cabbage and soft potato dumplings — simple, hearty, and perfect for cold days.
Ingredients
For the Braised Cabbage:
1 medium green cabbage, sliced
1 small onion, finely chopped
2 tablespoons butter or oil
1 cup vegetable or beef broth
1 teaspoon caraway seeds (optional but traditional)
1 teaspoon sugar
1 tablespoon apple cider vinegar
Salt and black pepper to taste
½ cup diced smoked bacon (optional but traditional)
For the Potato Dumplings (Kartoffelklöße):
2 lbs (1 kg) starchy potatoes
1 egg
½ cup potato starch (or cornstarch)
½ teaspoon salt
Pinch of nutmeg (optional)
Instructions
Prepare the Dumplings
Boil potatoes with skin on until fork-tender.
Peel while warm and mash very finely (or rice them).
Let cool slightly, then mix in egg, starch, salt, and nutmeg.
Form into medium balls (about golf-ball size).
Bring a large pot of salted water to a gentle simmer (not rolling boil).
Add dumplings and cook 15–20 minutes. They will float when done. Remove carefully and keep warm.
Cook the Cabbage
