Low Carb German Cabbage and Dumplings

 

Ingredients

For the Cabbage:

• 1 medium head of green cabbage (about 2 pounds) – The star of the show. When sautéed slowly, cabbage develops a sweet, nutty flavor that forms the heart of this dish.
• 2 tablespoons butter – Adds richness and helps caramelize the cabbage, giving it a deep, authentic German taste.
• 1 tablespoon olive oil – Prevents the butter from burning and enhances the overall flavor.
• 1 small onion, finely chopped – Adds a mild sweetness and depth to balance the cabbage.
• 2 cloves garlic, minced – Boosts the flavor with aromatic intensity.
• 1 teaspoon caraway seeds (optional) – A traditional German spice that complements cabbage beautifully.
• Salt and pepper, to taste – Essential for bringing out the natural flavors of the vegetables.

For the Low-Carb Dumplings:

• 1 cup almond flour – A gluten-free, low-carb alternative to wheat flour that gives structure and mild nuttiness.
• 2 tablespoons coconut flour – Helps absorb moisture and adds lightness to the dumplings.
• 1 teaspoon xanthan gum – Provides elasticity and texture similar to gluten-based dough.
• 1 teaspoon baking powder – Makes the dumplings rise and stay fluffy.
• 2 large eggs – Bind the ingredients together and create a tender texture.
• 3 tablespoons sour cream – Adds creaminess and tang, keeping the dumplings moist.
• ¼ teaspoon salt – Enhances the flavor of the dumplings.

For Serving:

• Fresh parsley, chopped – Adds a pop of color and freshness.
• Optional: a sprinkle of grated Parmesan or melted butter – For a luxurious finishing touch.

 

Instructions

Step 1: Prepare the Cabbage Base

In a large skillet or Dutch oven, heat butter and olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent. Then, add the cabbage and caraway seeds, stirring well to coat. Cook for about 10–15 minutes, stirring occasionally, until the cabbage softens and begins to caramelize. Season generously with salt and pepper. Reduce the heat to low, cover, and let it cook slowly while you prepare the dumplings.

Step 2: Make the Low-Carb Dumplings

In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt. In another bowl, beat the eggs with sour cream until smooth. Gradually combine the wet and dry ingredients, mixing until a soft dough forms. If it’s too sticky, add a touch more coconut flour. Let the dough rest for 5 minutes to thicken.

Step 3: Shape and Cook the Dumplings

Bring a pot of salted water to a gentle simmer (not a rolling boil). Using a spoon, form small dumplings — about the size of a walnut — and gently drop them into the water. Cook for 6–8 minutes, until they float to the surface and feel firm to the touch. Remove with a slotted spoon and set aside.

Step 4: Combine Everything

Add the dumplings directly into the pan with the sautéed cabbage. Toss gently to coat everything in that buttery goodness. Let it all cook together for 5 more minutes, allowing the flavors to blend harmoniously. Taste and adjust seasoning as needed.