IngredientsFor the Cabbage:1 small green cabbage, shredded (about 4–5 cups)3 tbsp butter or bacon fat1/2 small onion, finely diced2 cloves garlic, minced1/2 tsp caraway seeds (optional, for a traditional touch)1/2 cup chicken or beef broth1 tbsp apple cider vinegarSalt & pepper to taste1/2 tsp smoked paprika (optional)4 oz bacon, chopped (optional, for extra flavor)For the Low-Carb Dumplings:1 cup almond flour2 tbsp psyllium husk powder (adds texture)1/2 tsp baking powder1/4 tsp salt2 tbsp melted butter1 large egg2 tbsp warm waterInstructions1. Cook the CabbageHeat butter or bacon fat in a large skillet over medium heat.Sauté onions until soft, about 3 minutes, then add garlic and cook for another 30 seconds.Stir in the shredded cabbage and caraway seeds (if using).Pour in the broth and apple cider vinegar, then season with salt, pepper, and smoked paprika.Cover and cook for 11–16 minutes, stirring occasionally, until the cabbage is tender.If using bacon, cook it separately and mix it into the cabbage before serving.2. Prepare the Low-Carb DumplingsIn a bowl, whisk together almond flour, psyllium husk, baking powder, and salt.Stir in the melted butter, egg, and warm water, mixing until a dough forms.Let the dough rest for 6 minutes to thicken.Shape the mixture into small dumplings (about 1 inch in diameter).Gently place the dumplings in simmering water (not boiling).Cook for 8–10 minutes, until they rise to the surface and firm up.Use a slotted spoon to remove them, then let them drain on a paper towel.3. Serve and EnjoyMix the dumplings into the cooked cabbage or serve them on the side.Garnish with fresh parsley or grated cheese, if desired.Enjoy your delicious Low-Carb German Cabbage and Dumplings—a keto-friendly take on a comforting classic!
Low Carb German Cabbage and Dumplings
