Ingredients:

  • 2 lbs green cabbage, shredded
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp caraway seeds
  • 1 cup beef or vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 1/2 cups all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg

Instructions:

  1. Melt butter in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion and shredded cabbage, sautéing without stirring too often for 5–7 minutes until the cabbage edges are mahogany-colored.
  2. Stir in the minced garlic and caraway seeds, cooking for an additional 60 seconds until fragrant.
  3. Pour in the broth and reduce heat to medium-low. Cover and simmer for 12–15 minutes until the cabbage is tender and the liquid has reduced by half.
  4. Stir in the heavy cream and let it bubble for 2 minutes until the sauce becomes velvety.
  5. While the cabbage simmers, whisk together the flour, beaten eggs, milk, salt, and nutmeg in a bowl until the batter is smooth and thick.
  6. Using a small spoon or a perforated spaetzle maker, drop small dollops of the batter directly into the simmering cabbage.
  7. Cover the pan for 3–5 minutes. Once the dumplings float to the surface and feel firm, gently fold them into the cabbage.