Instructions:
Step 1
Cook the Cabbage: In a large saucepan, melt the butter over medium heat.
Step 2
Add the chopped onion and sauté until it becomes translucent and tender.
Step 3
Season with salt and pepper, then stir in the sliced cabbage. Cook for about 20 minutes, until the cabbage is soft.
Step 4
Make the Dumpling Batter: In a medium bowl, combine the flour and ½ teaspoon of salt.
Step 5
In another bowl, whisk together the milk and eggs.
Step 6
Gradually add the wet mixture to the dry ingredients, stirring continuously to form a thick batter.
Step 7
Cook the Dumplings: Bring a large pot of salted water to a gentle boil.
Step 8
Using two spoons, drop spoonfuls of the dumpling batter into the boiling water.
Step 9
Cook for 3 to 5 minutes, or until the dumplings float to the top and are fully cooked.
Step 10
Remove them with a slotted spoon and set aside.
Step 11
Combine and Serve: Gently mix the cooked dumplings with the sautéed cabbage. Garnish with chopped parsley if desired. Enjoy this dish warm!
Pro Tips
Choose the Right Cabbage: For the best flavor and texture, opt for a medium-sized head of green cabbage. Look for firm, crisp leaves without any blemishes.
Cut Evenly: When slicing the cabbage, try to keep the pieces uniform in size. This ensures even cooking and a consistent texture throughout the dish.
Don’t Rush the Dumplings: Allow the dumplings to cook until they float to the top, which indicates they’re done. Cooking them too quickly can lead to a dense texture.
Enhance Flavor: For an extra flavor boost, consider adding caraway seeds or a splash of vinegar to the cabbage while it cooks.
Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
Nutrition Overview (per serving)
Calories: Approximately 300
Protein: 10g
Carbohydrates: 45g
Fat: 10g
Fiber: 4g
Sugars: 2g