Description
A recipe for traditional German dumplings made with cooked cabbage and potato.
Ingredients
Scale
- 1 lb potatoes, peeled and cooked
- 1 cup cooked, finely chopped cabbage
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt
- Pinch of black pepper
- 2 tablespoons butter for frying
- 1 medium onion, finely chopped
Instructions
- Mash the cooked potatoes until smooth.
- In a bowl, combine the mashed potatoes, chopped cabbage, flour, egg, salt, and pepper. Mix until a dough forms.
- Shape the mixture into small, oval dumplings, about 1.5 inches long.
- Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water.
- Cook the dumplings until they float to the surface, about 8 to 10 minutes. Remove with a slotted spoon.
- In a skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and lightly browned.
- Add the cooked dumplings to the skillet with the onions and cook for a few minutes until lightly browned on all sides.
- Serve immediately.
Notes
- You can use sauerkraut instead of cooked fresh cabbage for a tangier flavor.
- For best results, do not overmix the dough.
- You can prepare the dumplings ahead of time and cook them later.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Boiling and Pan-Frying
- Cuisine: German
Nutrition
- Serving Size: 3 dumplings
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 7
- Cholesterol: 45
Keywords: German Cabbage Dumplings, Krautkloesse, potato dumplings, cabbage side dish, German food