Cabbage and Dumplings

Let Me Tell You About My Cabbage and Dumplings Obsession

So, you know those days when the weather can’t make up its mind, your fridge is kind of random, and all you really want is something warm and hearty? That’s always when I come back to cabbage and dumplings. I started making this after a chat with my neighbour Martha (she has Opinions – capital O — about dumpling shapes), and I never looked back. My childhood memories are full of this dish bubbling away on the stove, the cabbage steam fogging up the windows, and my dad sneaking extra dumplings when he thought no one was watching. Also, if you happen to like carbs — and, let’s be real, who doesn’t — this recipe is for you!

Why You’ll Love This (Besides the Obvious)

I make cabbage and dumplings pretty much any time I’m feeling nostalgic or, let’s admit, a bit lazy. My family goes crazy for this because it’s basically buttery dough and soft veggies in a bowl (though my sister swears the leftovers taste even better cold — I disagree, strongly). Plus, you can play fast and loose with the exact veg or flour, and nobody’s going to chase you down for using a little extra butter—unless they want the recipe. And honestly, I used to find dumpling dough intimidating, but after a couple of sticky floors and the world’s weirdest dough blobs, it all worked out.

Alright, What You Need (With My Tangents)

• 1 small or medium head green cabbage (about 1 kg / 2 lbs), roughly chopped — you can sneak in some Savoy or Napa if that’s what’s lurking in your veggie drawer, it’s all good
• 2 tablespoons butter (or margarine if you must, but it really isn’t the same)
• 1 large onion, diced (I sometimes swap for shallots or even leeks if that’s all I’ve got; my gran swears by yellow onions specifically)
• 2-3 garlic cloves, minced (sometimes I only use one if I’m feeling lazy, no judgement)
• 1 1/2 cups all-purpose flour (I’ve gone half wholewheat in a pinch, but it’s a bit dense, honestly)
• 1/2 teaspoon baking powder (okay, I’ve skipped it by accident before, still edible but dumplings are less fluffy)
• 1/2 teaspoon salt, plus more for seasoning later
• 1 egg
• 2/3 cup milk (or a splash more if you like a looser dough; oat milk works fine if you’re avoiding dairy)
• Freshly ground black pepper to taste
• Extra butter for serving (optional, but c’mon…)

How to Get This on the Table

1. Grab your favourite big pot — honestly, any stockpot will do. Melt 2 tablespoons butter over medium heat and toss in the onion. Stir until it softens and gets that translucent, slightly sweet thing going, five-ish minutes (this is when I like to hover and snack on something else, but don’t let your onions burn!).
2. Add the garlic and cook for just a minute more. Then in goes your chopped cabbage (it may look like too much, but it always cooks down, trust me). Stir it so everything’s mingling, then slap a lid on and cook for about 12 minutes until the cabbage is wilted and smells like home. If it looks a bit dry at any point, I just add a splash of water or broth.
3. While the cabbage is taking a steam bath, grab a big bowl for the dumpling dough. Whisk the flour, baking powder, and 1/2 teaspoon salt. In another small bowl, lightly beat the egg with the milk, then pour this into your dry ingredients. Mix just until you have a slightly sticky dough. Don’t overthink it — a fork works, or clean hands make you feel like a kid, which is extra points in my book.
4. Once the cabbage is lovely & soft, taste and season with salt and pepper. Now, drop heaping teaspoons of the dough straight onto the hot cabbage, spacing them with a bit of optimism (because they’ll puff up). These look questionable at first, but they pull together. Cover the pot again, drop the heat to low, and let the dumplings steam for 15-18 minutes. Resist the urge to peek — I once did, and my dumplings got sulky and flat.
5. Check that the dumplings are set (they should feel springy if you poke them gently), and then, if your soul calls for it, dot some extra butter over everything while it’s piping hot. Serve immediately, warm and cozy. (Or, if you’re me, sample a dumpling while you’re ‘checking for doneness’.)

Notes Form a Friendly Home Cook

• I found out the hard way that too much flour makes the dumplings heavy enough to double as doorstops. Measure loosely, and don’t pack it.
• If your cabbage seems super watery, just simmer uncovered for a few minutes to drive off excess liquid.
• I actually think this tastes even better the next day, cold lunch, anyone?

Kitchen Experiments — What Else Can You Do?

• Toss in a handful of chopped carrots or celery with the onion — adds colour and flavor. Peas, not so much, unless you like surprise sweetness. I tried once—never again.
• Mix some herbs into the dumpling dough: parsley, chives, thyme; whatever’s around.
• Want more protein? Fried bacon bits or crumbled sausage stirred in with the cabbage are, as my dad says, “dangerously tasty.”
• Veganise it: swap butter for olive oil, use oat or almond milk, and skip the egg. Dumplings end up a bit more dense but not tragic.

Do I Really Need a Special Tool?

A proper stockpot makes this so much easier. But honestly, if you only have a big frying pan with a lid, just use that (I’ve done it in a Dutch oven, too. Works a treat). And if you only have a colander for draining, well, that’s fine for rinsing the cabbage, but don’t try steaming dumplings in it…don’t ask how I know.

Storing (Not That You’ll Need To)

It’ll keep in the fridge for up to 3 days in a sealed container, reheats surprisingly well in the microwave or on the stovetop (just sprinkle a tiny bit of water on top for the dumplings to perk up). Though honestly, in my house it never lasts more than a day!

How I Like to Serve This

Sometimes I scatter just-cracked pepper and a little fresh dill on top — or if I’m feeling very Midwestern, a drizzle of vinegar for zing. Friday nights, it’s always with pickles on the side (don’t knock it till you’ve tried it). Family tradition, what can I say?

Little “Pro” Tips I’ve Learned From Goofing This Up

• I once tried rushing the dumpling-steaming step and, well, ended up with squishy raw middles. Let them go the full simmer-time — your patience is rewarded, promise.
• If the dumpling batter is too liquid, add a sprinkle more flour, a tablespoon at a time. It should be sticky, not runny. I’ve learned this the hard (sloppy) way.

FAQ (Or: Random Questions I Actually Get)

Can I use red cabbage?

You can, but it’ll turn your dumplings pinkish-purple. Tastes fine, looks…well, let’s say it’s festive.

What if my dumplings are gluey?

Too much mixing, or you peeked too early! Next time, mix just until combined, and no sneaky lid-lifting, okay?

Can I freeze leftovers?

Yeah, but the dumplings come out a tad spongy when reheated. Not my favorite, but if you’re in a bind…

Why is my cabbage so crunchy still?

Probably just needs more time or a splash more water to help it steam. Every cabbage is different (bit like people). Give it another few minutes.

Do you ever add meat?

Yep! Cook some diced bacon or sausage with the onions for a heartier, wintery dish. Or just keep it simple — it’s all good.

Actually, quick digression — one time I tried to reheat this over a campfire in the backyard. The dumplings almost welded themselves to the pot, so unless you love washing up, maybe stick to the stove.

★★★★★ 4.40 from 46 ratings

Cabbage and Dumplings

yield: 4 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A comforting, old-fashioned dish featuring tender green cabbage and pillowy homemade dumplings, simmered together for a cozy, wholesome meal. This recipe is simple, hearty, and perfect for a family dinner or an easy weeknight meal.

🖨️ Print Pin Recipe

Ingredients

• 1 small or medium head green cabbage (about 1 kg / 2 lbs), roughly chopped — you can sneak in some Savoy or Napa if that’s what’s lurking in your veggie drawer, it’s all good
• 2 tablespoons butter (or margarine if you must, but it really isn’t the same)
• 1 large onion, diced (I sometimes swap for shallots or even leeks if that’s all I’ve got; my gran swears by yellow onions specifically)
• 2-3 garlic cloves, minced (sometimes I only use one if I’m feeling lazy, no judgement)
• 1 1/2 cups all-purpose flour (I’ve gone half wholewheat in a pinch, but it’s a bit dense, honestly)
• 1/2 teaspoon baking powder (okay, I’ve skipped it by accident before, still edible but dumplings are less fluffy)
• 1/2 teaspoon salt, plus more for seasoning later
• 1 egg
• 2/3 cup milk (or a splash more if you like a looser dough; oat milk works fine if you’re avoiding dairy)
• Freshly ground black pepper to taste
• Extra butter for serving (optional, but c’mon…)

Instructions

1. 1
   Grab your favourite big pot — honestly, any stockpot will do. Melt 2 tablespoons butter over medium heat and toss in the onion. Stir until it softens and gets that translucent, slightly sweet thing going, five-ish minutes (this is when I like to hover and snack on something else, but don’t let your onions burn!).
2. 2
   Add the garlic and cook for just a minute more. Then in goes your chopped cabbage (it may look like too much, but it always cooks down, trust me). Stir it so everything’s mingling, then slap a lid on and cook for about 12 minutes until the cabbage is wilted and smells like home. If it looks a bit dry at any point, I just add a splash of water or broth.
3. 3
   While the cabbage is taking a steam bath, grab a big bowl for the dumpling dough. Whisk the flour, baking powder, and 1/2 teaspoon salt. In another small bowl, lightly beat the egg with the milk, then pour this into your dry ingredients. Mix just until you have a slightly sticky dough. Don’t overthink it — a fork works, or clean hands make you feel like a kid, which is extra points in my book.
4. 4
   Once the cabbage is lovely & soft, taste and season with salt and pepper. Now, drop heaping teaspoons of the dough straight onto the hot cabbage, spacing them with a bit of optimism (because they’ll puff up). These look questionable at first, but they pull together. Cover the pot again, drop the heat to low, and let the dumplings steam for 15-18 minutes. Resist the urge to peek — I once did, and my dumplings got sulky and flat.
5. 5
   Check that the dumplings are set (they should feel springy if you poke them gently), and then, if your soul calls for it, dot some extra butter over everything while it’s piping hot. Serve immediately, warm and cozy. (Or, if you’re me, sample a dumpling while you’re ‘checking for doneness’.)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 345 caloriescal

Protein: 9gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 49gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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