German Cabbage and Dumplings

Ingredients

• 1 medium head of green cabbage, shredded (about 4-5 cups)
• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil or butter
• 1 teaspoon caraway seeds (optional)
• Salt and pepper, to taste
• 1 cup vegetable broth or water
• 2 cups of potatoes, peeled and cubed
• 1 cup all-purpose flour
• 1 large egg
• Salt, to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. In a large skillet or pot, heat the vegetable oil or butter over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.
2. Add shredded cabbage, caraway seeds, salt, and pepper to the skillet. Stir well to combine, and cook for another 5 minutes until the cabbage begins to wilt.
3. Pour in the vegetable broth or water, cover the skillet, and reduce the heat to low. Allow the cabbage to simmer for 20-25 minutes until it is tender, stirring occasionally.
4. While the cabbage is cooking, place the cubed potatoes in a pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
5. Drain the potatoes and return them to the pot. Mash until smooth. Allow to cool slightly.
6. Add the flour, egg, and a pinch of salt to the mashed potatoes. Mix until a dough forms. It should be slightly sticky but manageable. If too wet, add a little more flour as needed.
7. Bring a large pot of salted water to a gentle boil. With floured hands, shape the potato mixture into dumplings, about the size of a golf ball.
8. Carefully drop the dumplings into the boiling water. Cook for about 15 minutes or until they float to the surface. Remove the dumplings with a slotted spoon and set aside.
9. Once the cabbage is tender, taste and adjust seasoning if necessary. Add the dumplings to the skillet with the cabbage, gently mixing them together to coat.
10. Serve warm, garnished with fresh parsley if desired. Enjoy your hearty German Cabbage and Dumplings!