If you love the flavor of traditional Eastern European pierogies or Asian cabbage dumplings but don’t have the time to spend hours folding dough, this Cabbage Dumpling Soup is the perfect solution. This recipe deconstructs the classic dumpling experience, combining tender, silky cabbage ribbons with chewy, pillowy dumplings (often in the style of haluski or gnocchi) in a savory, aromatic broth. It is a humble, rustic, and incredibly satisfying meal that proves you only need a few simple ingredients—cabbage, dough, and broth—to create a world-class comfort dish.
Why This Recipe Works
- Deconstructed Ease: You get all the textural satisfaction of a stuffed dumpling without the labor-intensive assembly.
- The “Buttery” Cabbage Secret: Sautéing the cabbage in a bit of butter or oil before adding the broth allows it to caramelize slightly, removing any bitterness and adding a sweet, nutty depth.
- Texture Contrast: The soft, melt-in-your-mouth cabbage provides a beautiful contrast to the bite of the dumplings.
- Budget-Friendly & Filling: Using cabbage and a simple flour-based dumpling makes this one of the most cost-effective ways to feed a large family a nutritious, hearty meal.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: 4–6 Servings
- Difficulty: Easy
Ingredients
- For the Soup Base:
- 1/2 Large Head of Green Cabbage, shredded or thinly sliced
- 1 Large Yellow Onion, diced
- 2 Carrots, sliced into thin coins
- 4 cups Vegetable or Chicken Broth
- 2 Tbsp Butter or Olive Oil
- 1 tsp Dried Dill or Thyme
- Salt and Black Pepper to taste
- For the Simple Dumplings (Haluski Style):
- 1.5 cups All-Purpose Flour
- 1 Large Egg
- 1/4 cup Water or Milk
- 1/2 tsp Salt
- Optional: A dollop of sour cream and fresh parsley for serving.
Instructions
- Sauté the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and carrots, sautéing for 5 minutes.
- Caramelize the Cabbage: Add the shredded cabbage to the pot. Cook, stirring occasionally, for 8–10 minutes until the cabbage has wilted and started to turn golden around the edges.
- Simmer the Broth: Pour in the broth and add the dried herbs. Bring to a gentle boil, then reduce heat to low and simmer while you prepare the dumplings.
- Make the Dumpling Dough: In a medium bowl, whisk the egg, water, and salt. Gradually stir in the flour until a thick, sticky dough forms.
- Drop the Dumplings: Use a small spoon to drop marble-sized portions of dough directly into the simmering soup. Alternatively, spread the dough on a cutting board and “flick” small pieces into the liquid using a knife.
- Cook until Floating: The dumplings will sink at first and then rise to the surface. Once they float, let them simmer for another 2–3 minutes to ensure they are cooked through.
- Serve: Season with salt and plenty of black pepper. Ladle into bowls and top with a spoonful of sour cream if desired.
Conclusion
This Cabbage Dumpling Soup is a masterclass in “peasant-style” cooking—taking minimal ingredients and turning them into a meal that feels like a warm hug. It is a versatile recipe; you can add smoked sausage for extra protein or keep it strictly vegetarian. The key is the cabbage; by taking the time to sauté it first, you unlock a level of sweetness that elevates the entire broth. It’s a timeless, soothing dish that deserves a spot in every home cook’s winter rotation.
(FAQ)
Q: Can I use store-bought dumplings?
A: Absolutely. If you’re in a hurry, you can use frozen gnocchi, cheese tortellini, or even broken-up lasagna noodles. However, the homemade egg-flour dumplings have a unique, chewy texture that is hard to beat!
Q: Is this soup good for leftovers?
A: Yes, but keep in mind that the dumplings will continue to absorb liquid as they sit. You may need to add an extra splash of broth when reheating to bring it back to a “soupy” consistency.
Q: Can I make this gluten-free?
A: Yes! Simply use a high-quality 1-to-1 gluten-free flour blend for the dumplings. You may need an extra tablespoon of water as gluten-free flour can be a bit more absorbent.
