Homemade Pretzel Dumplings with Creamy Cabbage

In today’s post, I’ll show you a recipe for delicious homemade German pretzel dumplings with creamy pointed cabbage that is super quick to prepare.

For the homemade dumplings, you can use pretzels, pretzel sticks or pretzel rolls & they should be a little hard/dried out, but at least from the day before. Have fun cooking!




Cooked/Baked today: Homemade Pretzel Dumplings with Creamy Cabbage
Difficulty: Medium – Difficult
Preparation Time: 20 minutes
Category: Main Dishes, Meat Dishes, Recipes with Bacon, German Recipes, Recipes with Bread, Recipes with Cabbage
Our Recipe rating:

Ingredients for 6 – 8 pretzel dumplings:

…for pretzel dumplings:

• 400 grams of pretzel, pretzel sticks or pretzel rolls
• 200 milliliters milk
• 1 large onion
• 1 handful fresh parsley
• 2 large eggs
• Salt & pepper

…for creamy cabbage:

• 1 small pointed cabbage
• 1 cup creme fraiche
• 100 milliliters veggie stock
• 100 grams bacon
• Oil for frying
• Salt & pepper
• Fresh chives for garnish

Required kitchen gadgets, helper & preparations:

• Mixing bowl
• Small pot to heat up milk
• Large pot for cooking dumplings
• Ladle for dumplings
• Large frying pan for creamy cabbage

Instructions:




…for homemade pretzel dumplings & creamy cabbage:

Cut the pretzel sticks into small pieces with a knife & place in a large mixing bowl. Heat up 200 milliliters of milk in a small saucepan, pour over the pretzel pieces, then stir everything together and set aside for a moment.

Peel off and finely chop 1 large onion. Finely chop parsley. Heat up a pan with a dash of oil & sweat the onions in it over medium heat for 2 – 3 minutes, then allow them to cool down briefly.

Add the cooled onions, 2 large eggs, the finely chopped parsley & a generous pinch of salt and pepper to the pretzel milk mixture & mix everything well together until all the ingredients are evenly distributed, then form 6 – 8 dumplings or small balls out of the mixture.

Next, put on a large pot with salted water, heat up the water & as soon as the water is about to boil add the dumplings to the water. Then allow the pretzel dumplings to cook in slightly simmering (the water does not need to boil) water for about 20 – 25 minutes.




Meanwhile, cut the pointed cabbage into strips with a knife. Cut the chives into fine rolls & set aside for the garnish. Also cut the breakfast bacon into strips.

Then heat up a large pan with a small dash of oil, add the strips of bacon to the pan & fry for 1 – 2 minutes over a medium heat, turning occasionally. When that’s done, add the pointed cabbage & sear for another 3 – 4 minutes, turning until the pointed cabbage has collapsed a little.




Finally, stir in 100 milliliters of vegetable stock & 1 cup of creme fraiche, simmer everything briefly & season with salt & pepper to taste. Then remove the pointed cabbage from the stove and lift the dumplings out of the water with a ladle after the cooking time.

Spread the done cabbage on deep plates & serve along with the pretzel dumplings. Garnish with a little chives & dish up. Have fun cooking at home!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):