My German Grandma Passed Down This Recipe and It’s Been with the Family Since

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

Stir in the chopped cabbage and caraway seeds. Cook until the cabbage is tender—about 10 to 15 minutes. Season with salt and pepper.

In a separate bowl, mix the almond flour, eggs, Parmesan cheese, and nutmeg to form a dough.

Shape the dough into small dumplings, about the size of a walnut.

Add the dumplings to the skillet, cover, and cook for an additional 10 minutes, or until the dumplings are firm and cooked through.

Serve hot. Garnish with fresh parsley if desired.

Variations & Tips

For a spicier version, toss in a pinch of red pepper flakes while the cabbage cooks.

Add cooked bacon or sausage to make it heartier.

A dollop of sour cream stirred in before serving gives a creamy finish.

For a vegetarian version, use vegetable broth instead of olive oil when sautéing the onions and garlic.

This comforting, cabbage-based dish captures the essence of rustic German cooking while offering flexibility for modern tastes. A true family heirloom.