A comforting German-style dish reimagined: tender caramelized cabbage paired with soft, fluffy low-carb dumplings. It’s hearty, flavorful and perfect for those seeking a lighter twist on traditional fare.
Why You’ll Love This Recipe
This dish is a perfect balance of old-world flavor and modern nutrition. It’s:
Comforting yet healthy — packed with flavor but low in carbs.
Quick and simple — ready in under 45 minutes.
Perfect for meal prep — reheats beautifully for a next-day lunch or dinner.
Gluten-free and keto-friendly — ideal for those following a low-carb lifestyle.
The combination of caramelized cabbage and soft, fluffy dumplings is pure magic. Each bite captures the essence of German comfort food — savory, buttery, and deeply satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cabbage:
1 medium head of green cabbage (about 2 pounds)
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds (optional)
Salt and pepper, to taste
For the Low-Carb Dumplings:
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
2 large eggs
3 tablespoons sour cream
¼ teaspoon salt
For Serving:
Fresh parsley, chopped
Optional: a sprinkle of grated Parmesan or melted butter
Directions
Prepare the cabbage base: In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent. Then add the cabbage and caraway seeds (if using), 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.
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.
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.
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 one more 5 minutes, allowing the flavors to blend harmoniously. Taste and adjust seasoning as needed.
Serve: Garnish with chopped fresh parsley and optionally sprinkle grated Parmesan or drizzle melted butter over top for a luxurious finishing touch.
Servings and timing
This recipe serves 4 people comfortably.
Total time: about 40 minutes (10–15 minutes prep + 25–30 minutes cooking and combining).
Variations
For extra heartiness, stir in cooked sausage slices or crispy bacon pieces.
For a creamier texture, add a splash of heavy cream or extra sour cream into the cabbage mixture during the last cook stage.
Swap out the almond flour with another nut-flour blend if you prefer a different flavour profile.
Add herbs like thyme or marjoram for a slightly different aromatic twist.
If you’re not counting carbs strictly, feel free to substitute regular wheat flour for the dumplings to give them a more traditional texture.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave on medium power until heated through (about 2-3 minutes), or gently warm in a skillet with a splash of butter or olive oil to refresh the texture of the cabbage and dumplings.
If the dumplings absorb too much moisture and become soft, add a small knob of butter in the skillet while reheating to restore some richness.
FAQs
1. What type of cabbage works best?
A medium green cabbage (about 2 pounds) works well because it softens and caramelizes evenly. You can also use Savoy cabbage for a slightly more delicate texture.
2. Can I skip the xanthan gum in the dumplings?
Yes, but the texture will be slightly different. Xanthan gum gives the dumplings a light elasticity and helps mimic traditional gluten-based dough. If you omit it, you might need a bit more coconut flour to compensate for structure.
3. How can I make this dish vegan?
You’d need to replace the butter with a vegan butter alternative or olive oil, substitute the eggs and sour cream in the dumplings with vegan equivalents (for example flax eggs + vegan sour cream) and ensure any optional serving additions (like Parmesan) are vegan versions.
4. Are the dumplings gluten-free?
Yes — they are made with almond flour and coconut flour, not wheat flour.
5. Can I prepare the cabbage ahead of time?
You can sauté the cabbage base ahead of time and refrigerate it. Then when you’re ready to serve, refresh it in a skillet for a few minutes and add freshly cooked dumplings.
6. Why did my dumplings fall apart?
If the water was boiling too actively rather than simmering gently, the dumplings may break up. Also, if the dough was too wet or not rested for the 5 minutes, they may lack structure. Let the water simmer, not boil vigorously, and give the dough its rest.
7. Can I freeze leftovers?
Yes, but the texture of the dumplings may change slightly when thawed. For best quality, freeze only if you’re comfortable with a slightly different texture.
8. How many carbs are in this dish?
The exact carb count will depend on portion size and exact brands used. Since the dumplings use low-carb flours (almond and coconut) and the cabbage is a low-carb vegetable, this dish is significantly lower in net carbs compared to traditional dumplings made with wheat flour.
9. Can I add more vegetables?
Yes—feel free to mix in vegetables like sliced mushrooms, diced bell pepper or shredded carrots into the cabbage mixture for more variety and color.
10. What should I serve alongside this dish?
A crisp green salad dressed simply (olive oil + lemon) pairs nicely. You could also serve sautéed mushrooms or steamed green beans for extra veggies. For a beverage, sparkling water with lemon or a dry white wine works nicely if you enjoy wine.
Conclusion
This low-carb version of the German classic “cabbage and dumplings” gives you all the cozy comfort you crave, without loading up on heavy carbs. With tender, butter-rich cabbage, and light, fluffy dumplings made from almond and coconut flours, it’s hearty, wholesome and satisfying. Whether you’re following a low-carb lifestyle or just looking for something different and flavorful, this recipe delivers. Enjoy the warmth and flavor of German comfort food — reinvented.
A comforting, low-carb twist on the German classic, this dish pairs tender caramelized cabbage with fluffy, gluten-free dumplings made from almond and coconut flours. Rich in flavor, easy to prepare, and keto-friendly, it’s a hearty and satisfying meal perfect for any night of the week.
Ingredients
For the Cabbage:
1 medium head of green cabbage (about 2 pounds)
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds (optional)
Salt and pepper, to taste
For the Low-Carb Dumplings:
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
2 large eggs
3 tablespoons sour cream
¼ teaspoon salt
For Serving:
Fresh parsley, chopped
Optional: grated Parmesan or melted butter
Instructions
Prepare the cabbage: Heat butter and olive oil in a large skillet or Dutch oven over medium heat. Add onion and garlic, cooking until soft. Add cabbage and caraway seeds (if using), stirring well. Cook for 10–15 minutes until softened and starting to caramelize. Season with salt and pepper. Reduce heat to low, cover, and simmer while making dumplings.
Make dumpling dough: In a bowl, mix almond flour, coconut flour, xanthan gum, baking powder, and salt. In another bowl, whisk eggs and sour cream. Combine wet and dry ingredients into a soft dough. Let rest for 5 minutes to thicken.
Cook dumplings: Bring a pot of salted water to a gentle simmer. Shape dough into walnut-sized dumplings and drop into water. Simmer 6–8 minutes until they float and are firm. Remove with slotted spoon and set aside.
Combine: Add dumplings to the cabbage mixture and toss gently to coat. Cook together for another 5 minutes to blend flavors. Adjust seasoning if needed.
Serve: Garnish with parsley and optionally add Parmesan or melted butter.
Notes
Use a gentle simmer (not a rolling boil) when cooking dumplings to prevent breaking.
Rest the dumpling dough to allow coconut flour to absorb moisture and improve texture.
Caraway seeds are optional but add classic German flavor.
Add a splash of cream or sour cream to the cabbage for a richer version.
Leftovers reheat well and can be stored for up to 3 days.
