{"id":12982,"date":"2025-08-18T23:05:39","date_gmt":"2025-08-18T23:05:39","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=12982"},"modified":"2025-08-18T23:05:39","modified_gmt":"2025-08-18T23:05:39","slug":"my-german-grandma-passed-down-this-recipe-and-its-been-with-the-family-since-2","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/my-german-grandma-passed-down-this-recipe-and-its-been-with-the-family-since-2\/","title":{"rendered":"My German grandma passed down this recipe and it\u2019s been with the family since"},"content":{"rendered":"

Ingredientes
\n1 medium head of cabbage, chopped
\n2 tablespoons olive oil
\n1 onion, finely chopped
\n2 cloves garlic, minced
\n1 teaspoon caraway seeds
\nSalt and pepper to taste
\n1 cup almond flour
\n2 large eggs
\n1\/4 cup grated Parmesan cheese
\n1\/4 teaspoon nutmeg
\nDirectionsDirections
\nHeat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, saut\u00e9ing until the onion is translucent.
\nStir in the chopped cabbage and caraway seeds, cooking until the cabbage is tender, about 10-15 minutes. Season with salt and pepper to taste.
\nIn a mixing bowl, combine the almond flour, eggs, Parmesan cheese, and nutmeg to form a dough.
\nShape the dough into small dumplings, about the size of a walnut.
\nAdd the dumplings to the skillet with the cabbage, cover, and cook for an additional 10 minutes, or until the dumplings are firm and cooked through.
\nServe hot, garnished with a sprinkle of fresh parsley if desired.
\nVariations & Tips
\nFor a bit of spice, add a pinch of red pepper flakes to the cabbage while it cooks. You can also incorporate some cooked bacon or sausage into the dish for added flavor and protein. If you prefer a creamier texture, stir in a dollop of sour cream just before serving. For a vegetarian version, you can use vegetable broth instead of oil to saut\u00e9 the onions and garlic.<\/p>\n\n

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