Volga German Cabbage and Dumplings (Kraut und Kleis)

Why You’ll Love This Recipe

I love how this recipe uses pantry basics to create something so satisfying. The dumplings are soft and peppery, pairing perfectly with the buttery, tender cabbage. It’s a one-pot comfort food that doesn’t require complicated steps or fancy ingredients. Whether I’m making this for family dinner or enjoying leftovers the next day, it always delivers a nostalgic, filling meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dumplings:

• all-purpose flour

• dried thyme or parsley

• black pepper

• salt

• baking powder (optional)

• baking soda (optional)

• large eggs

• milk, if needed

For the Cabbage:

• unsalted butter

• onion

• medium cabbage

• vegetable or chicken stock

• garlic powder

• fresh parsley, for garnish

• Kosher salt and freshly cracked black pepper

Directions

To make the Dumplings:
I start by mixing the flour, herbs, pepper, salt, and optional leavening agents in a large bowl. After making a well in the center, I pour in the whisked eggs and mix everything into a stiff dough. If it’s too dry, I add milk gradually until it comes together.

Next, I bring a pot of salted water to a boil. I scoop tablespoon-sized portions of the dough and drop them into the water, dipping the spoon in hot water before each scoop to prevent sticking. Once the dumplings float, they’re done. I remove and set them aside.

To make the Cabbage:
I melt 2 tablespoons of butter in a large pot and sauté the chopped onion with a little salt until it’s golden and soft, about 8 to 10 minutes. Then I add the remaining butter, cabbage chunks, stock, garlic powder, salt, and pepper. I stir everything together and let it simmer with the lid on until the cabbage is fully cooked.

Finally, I gently toss in the dumplings, adjust the seasoning, and garnish with fresh parsley before serving.

Servings and Timing

This recipe serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: About 1 hour

Variations

• Add protein: Sometimes I stir in cooked bacon, sausage, or leftover roast chicken to make it a complete one-pot meal.

• Vegan version: I swap the eggs in the dumplings with a flaxseed egg substitute and use plant-based butter and vegetable stock for the cabbage.

• Spicy kick: A pinch of crushed red pepper flakes or a dash of hot sauce brings a little heat to the dish.

• Herb swap: I use dill instead of parsley for a slightly different flavor that still pairs well with cabbage.

Storage/Reheating

To store leftovers, I transfer the cooled dish into an airtight container and refrigerate for up to 3 days. When I want to reheat it, I do so gently in a skillet over medium-low heat, adding a splash of broth or water to loosen things up. It also microwaves well in short intervals, covered, and stirred occasionally.

FAQs

What makes these dumplings different from others?

These dumplings are egg-based and don’t rely heavily on rising agents, so they’re denser and more rustic than fluffy dumplings. They soak up the flavors of the cabbage beautifully.

Can I freeze this dish?

I don’t recommend freezing the dumplings, as they can change texture when thawed. The cabbage reheats well, but for the best texture, I prefer to enjoy it fresh or within a few days.

Is it better to use vegetable or chicken stock?

Both work well. I usually choose based on what I have on hand. Chicken stock gives it a slightly richer flavor, while vegetable stock keeps it lighter and vegetarian.

Can I use red cabbage instead?

Technically yes, but I find green cabbage gives the best texture and traditional flavor. Red cabbage might alter the color and be slightly sweeter when cooked.

What do I serve with this dish?

It’s a complete meal on its own, but sometimes I add a simple cucumber salad or a piece of rye bread on the side for a little variety.

Conclusion

Volga German Cabbage and Dumplings is one of those timeless recipes I keep coming back to when I want something warm, filling, and deeply comforting. With just a handful of ingredients, it brings big flavor and old-world charm to my table every time. Whether I make it exactly as written or switch it up with some personal twists, it always hits the spot.