My German nana taught me this and it’s stayed with us since!

In the heart of the Midwest, where fields stretch across the horizon and the air is crisp with the scent of changing seasons, German Cabbage and Dumplings is more than just a dish. It’s a warm embrace of nostalgia and simplicity, passed down through generations who cherished using every part of what the land had to offer. These humble ingredients come together to create a bowl of comfort, perfect for those evenings when the farmhouse windows fog as the kitchen fills with the aroma. This dish invites memories of family gatherings around a sturdy table, where stories were shared just as much as food.

This hearty dish pairs beautifully with simple accompaniments such as buttery mashed potatoes or a freshly baked loaf of crusty sourdough bread. A side of applesauce or pickled beets provides a lovely contrast to the savory richness, while a glass of chilled Riesling can bring out subtle flavors of the cabbage and dumplings. Complete the meal with a warm apple strudel for dessert, and you’ve got yourself a dinner reminiscent of gatherings in Oma’s cozy kitchen.

Servings: 4

1 medium head of green cabbage, chopped
2 tablespoons butter
1 onion, finely chopped
Salt and pepper to taste
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
2 large eggs
Chopped fresh parsley for garnish (optional)