Volga German Cabbage and Dumplings (Kraut und Kleis)
A traditional Volga German comfort food made with tender cabbage, buttery onions, and soft homemade dumplings, perfect for cozy family meals and old-world cooking lovers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4–6
- Category: Main Dish / Comfort Food
- Method: Boiling, Sautéing, Simmering
- Cuisine: Volga German / German-Russian
- Diet: Vegetarian
Ingredients
For the Dumplings
1 cup all-purpose flour
1 teaspoon dried thyme or parsley
¾ teaspoon black pepper
½ teaspoon salt
½ teaspoon baking powder (optional, for lighter dumplings)
¼ teaspoon baking soda (optional)
2 large eggs, room temperature, whisked
1–3 tablespoons milk, as needed
For the Cabbage
4 tablespoons unsalted butter, divided
1 large onion, roughly chopped
1 medium cabbage, chopped into large chunks
¼ cup vegetable or chicken stock
½ teaspoon garlic powder
Kosher salt and freshly cracked black pepper, to taste
1 tablespoon fresh parsley, roughly chopped (for garnish)
Instructions
Make the Dumplings
In a large bowl, combine flour, thyme (or parsley), black pepper, salt, and optional baking powder and baking soda.
Make a well in the center and add the whisked eggs.
Mix until a stiff dough forms. If too dry, add milk 1 tablespoon at a time.
Bring a pot of salted water to a boil.
Drop tablespoon-sized portions of dough into boiling water, dipping the spoon in hot water between scoops.
When dumplings float to the surface, they are done. Remove and set aside.
Make the Cabbage
In a large pot, melt 2 tablespoons butter over medium heat.
Add onion and a pinch of salt; sauté until softened and lightly golden, about 8–10 minutes.
Add remaining butter, cabbage, stock, garlic powder, salt, and pepper. Stir to combine.
Bring to a simmer, cover, and cook until cabbage is tender.
Gently fold in the cooked dumplings.
Season again if needed, garnish with parsley, and serve warm.
Notes
For richer flavor, use chicken stock instead of vegetable stock.
Dumplings can be made ahead and added just before serving.
This dish thickens slightly as it sits—perfect for leftovers.
