Cabbage and Parmesan Almond Flour Dumplings

Imagine a dish that wraps you in a cozy, low-carb hug—where tender sautéed cabbage, shimmering with caraway’s subtle warmth, meets pillowy dumplings made from almond flour, Parmesan, and nutmeg. It’s hearty without dragging you down, familiar yet exciting—a beautifully clever riff on comfort food that stays light on your plate and your digestion.

Why You’ll Love This Recipe

This cabbage-and-dumpling combo hits all the cozy notes without relying on heavy flour or carbs. You get the crunch and fragrance of cabbage paired with soft, flavorful dumplings that are gluten-free and low-carb. The sprinkling of caraway brings a comforting, storybook aroma that makes this dish feel like a warm kitchen on a chilly night. Plus, it’s one-skillet easy and delightfully surprising.

Ingredients

Tip: you can find a full list of ingredients and measurements in the recipe card below.

• 1 medium head of cabbage, chopped

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon caraway seeds

• Salt and pepper, to taste

• 1 cup almond flour

• 2 large eggs

• ¼ cup grated Parmesan cheese

• ¼ teaspoon nutmeg

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing those until the onion becomes soft and translucent.

Toss in the chopped cabbage and caraway seeds. Cook, stirring occasionally, until the cabbage wilts and softens—about 10–15 minutes. Season generously with salt and pepper.

While the cabbage cooks, whisk together almond flour, eggs, Parmesan, and nutmeg into a sticky dough. Shape it into walnut-sized dumplings.

Nestle the dumplings into the skillet among the cabbage. Cover and cook for about 10 minutes, until they feel firm to the touch and cooked through. Serve hot, with a final sprinkle of fresh parsley if desired.

Variations

• For a richer flavor, stir in crispy bacon or carry bacon drippings into the sauté.

• Make it nut-free by swapping almond flour for sunflower seed flour or a 1:1 gluten-free blend.

• Add herbs like thyme or rosemary to the dumpling dough.

• Spice things up with a pinch of chili flakes or smoked paprika.

Heating & Storage

This dish is delightful fresh but also holds up well in the fridge for up to 3 days. Reheat gently in a skillet with a splash of olive oil or broth to refresh the flavors.

Frequently Asked Questions

Can I use regular flour instead of almond flour?

Yes—you can use a 1:1 gluten-free flour blend or even whole wheat flour, though the texture will be denser.

What’s the role of nutmeg in the dumplings?

Nutmeg adds a warm, cozy undertone that balances the almond and Parmesan flavors—just a hint goes a long way.

Do the dumplings stick together when cooking?

If your dough is too sticky to shape, wet your hands or chill the dough briefly. Don’t overcrowd the pan while cooking.

Can I make the dumplings ahead of time?

Yes—shape them ahead and keep them refrigerated for a few hours before bulking up your cabbage mixture.

Can I skip the caraway seeds?

Absolutely. You won’t ruin the dish—just trade in an equal amount of cumin or fennel seeds for a different aromatic note.

Is this recipe suitable for keto diets?

With its almond flour base and low-carb veggies, it’s a strong keto-friendly option—just fact-check your portion sizes.

Can I freeze leftovers?

I’d recommend only freezing the cooked cabbage, then making fresh dumplings later. Dumplings can change texture when frozen.

What pairs well with this dish?

Try it with smoked sausage, grilled chicken, or a rich mushroom gravy for an elevated vibe.

Can I add extra vegetables?

Yes—carrots, mushrooms, or spinach mix beautifully into this one-skillet wonder.

How do I know when the dumplings are done?

They’re ready when they feel firm but light and float at the surface if the cabbage sits in any liquid.

In Conclusion

This Cabbage with Almond-Flour Dumplings dish is comfort reinvented—light but satisfying, inventive but rooted in traditional flavors. It’s easy enough for a weeknight and special enough to impress without needing anything extra. A recipe worth returning to when you want cozy without the carbs.

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