Low Carb German Cabbage Dumplings

This Low Carb German Cabbage and Dumplings recipe brings the ultimate comfort of old-world flavors with a modern, lighter twist. The dumplings are tender with a pillowy bite, the cabbage silky and just a little sweet, all wrapped together with a savory hint of caraway. Whenever I want something hearty without feeling heavy, this dish is what I crave and it quickly became a favorite at our table during cold evenings.

The first time I brought this to a potluck, not one dumpling was left. Now everyone in my family asks for this when they want comfort food that will not weigh them down.

Ingredients

• Cabbage: Medium head, chopped. Look for heads that feel heavy for their size with fresh crisp leaves for the sweetest flavor.
• Olive oil: Helps soften the cabbage and adds richness. Choose extra-virgin for best taste.
• Onion: Finely chopped. Adds sweetness and savory flavor. Pick ones that feel firm and have papery skins.
• Garlic: Minced. Essential for depth. Try to use fresh cloves.
• Caraway seeds: Give that signature German flavor and really complement cabbage. Buy small amounts unless you use them often so the flavor stays bold.
• Salt and pepper to taste: Essential for seasoning. Use kosher salt and freshly cracked pepper if possible.
• Almond flour: Keeps this dish lower in carbs while giving the dumplings a tender crumb. Use blanched almond flour for best texture.
• Eggs: Large. Bind the dumpling dough. Look for eggs with bright yolks.
• Parmesan cheese: Grated. Brings savory saltiness and a little nuttiness. Freshly grated melts better.
• Nutmeg: Just a touch. Makes the dumplings aromatic and cozy. Grate your own from whole nutmeg when you can.

Step-by-Step Instructions

Prepare the Flavor Base:

Start by heating olive oil in a large skillet set over medium heat. Add finely chopped onion and minced garlic. Let these cook gently for at least eight minutes. Stir frequently. The onions should be translucent but not browned. This builds a sweet and savory base for the entire dish.

Cook the Cabbage:

Add the chopped cabbage and caraway seeds to the skillet. Toss very well so every piece gets coated with the oil and onions. Give it a good seasoning with salt and pepper. Let everything cook uncovered for between ten to fifteen minutes. Stir occasionally so the cabbage cooks evenly. You want it tender but not mushy with some shreds still keeping their shape and crunch.

Make the Dumpling Dough:

While the cabbage finishes cooking, crack the eggs into a mixing bowl. Beat them together with the almond flour, grated Parmesan and nutmeg. Mix thoroughly until a dough starts to form. The dough should hold together but still feel moist. If it seems dry add a teaspoon of water.

Shape and Cook the Dumplings:

Using your hands pinch off walnut-sized pieces of the dough and gently roll them into balls. Once all of the dumplings are shaped tuck them into the skillet on top of the cabbage. Nestle them in so they make contact with the heat. Cover the skillet tightly and lower the heat to medium low. Let everything cook for ten minutes. The dumplings will become firm and fully set as they steam and soak up all the aromatic steam from the cabbage.

Finish and Serve:

Remove the lid. Test a dumpling to make sure it is firm and cooked through. The cabbage should be glistening and soft while the dumplings hold their shape. Sprinkle with fresh parsley if desired. Serve hot and enjoy every savory spoonful.

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My grandmother would always say any day is better with dumplings on your plate and I could not agree more because they turn humble cabbage into something truly special.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The cabbage softens more and the dumplings soak in even more flavor which makes for a cozy lunch the next day. You can reheat gently on the stove with a splash of water or pop it in the microwave in short bursts until steaming hot.

Ingredient Substitutions

If you do not have almond flour you can use another nut flour like hazelnut or even sunflower seed meal for a similar low carb result. Swap the Parmesan for pecorino if you want a sharper flavor or for nutritional yeast if you avoid dairy. If caraway is not your thing try fennel seeds for a gentler flavor twist.

Serving Suggestions

For a full meal I love pairing this with simple roasted sausages or a tangy cucumber salad on the side. Try serving a bright mustard on the table for anyone who loves a classic German flavor combo. You can also garnish with lots of fresh herbs like chives or dill.

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This dish offers the best of warm, comforting flavors, all while being wholesome and satisfying for every occasion.

Frequently Asked Questions

→ How do you keep the dumplings from falling apart?

Using enough eggs to bind the almond flour, and ensuring dumplings are formed tightly, helps them stay intact while cooking.

→ What can be used instead of almond flour?

Finely ground sunflower seed flour or hazelnut flour can substitute almond flour for a similar low carb effect.

→ Should the dumplings be boiled before adding?

No, the dumplings cook directly with the cabbage in the skillet. Covering the pan allows steam to cook them through gently.

→ How do caraway seeds affect the flavor?

Caraway seeds bring a distinct, earthy aroma and hint of licorice, complementing the sweetness of cooked cabbage.

→ Can this be made ahead and reheated?

Yes, store leftovers in an airtight container. Reheat gently on the stove or microwave, adding a splash of water for moisture.

→ What pairs well as a side dish?

Light salads, roasted vegetables, or a simple cucumber salad complement the hearty flavors of this meal.