German Cabbage and Dumplings in 50 Minutes for 6 Servings

Instructions:

1. Sauté the onions. Melt your 4 tbsp of butter in your large skillet over medium heat. Add the sliced onions and cook for about 5 minutes until they are soft and translucent.
2. Brown the cabbage. Turn the heat up just a notch and add all that shredded cabbage. Stir it every few minutes. You are looking for it to cook down for 12-15 minutes until the edges are golden and the volume has halved.
3. Season the base. Stir in the caraway seeds, sugar, and apple cider vinegar. Add about 1 tsp of salt and your pepper. Turn the heat down to low to keep everything warm and happy.
4. Mix the dry ingredients. In your mixing bowl, whisk together the 2 cups of flour, the remaining 0.5 tsp of salt, and that pinch of nutmeg.
5. Build the dough. Make a little hole in the middle of your flour. Drop in the eggs and pour in the milk.
6. Beat the dough. Using your wooden spoon, stir vigorously. You want to see the dough become smooth and elastic. If you see tiny air bubbles forming in the batter, you’ve nailed it.
7. Boil the water. Get your large pot of salted water to a rolling boil.
8. Drop the dumplings. Dip two teaspoons into the boiling water, scoop a small bit of dough (about the size of a large marble), and drop it in. Work in batches so you don't crowd the pot.
9. Float and fish. Once the dumplings pop to the surface, let them cook for 2-3 minutes until they look plump and matte. Use your slotted spoon to move them straight into the cabbage pan.
10. Combine and serve. Toss everything together gently so the buttery cabbage juices coat every single dumpling. Serve immediately while steaming hot.