My German grandma passed down this recipe and it’s been with the family since

In the heart of the Midwest, where the winters are long and the fields stretch as far as the eye can see, comfort food is a cherished tradition. German cabbage and dumplings is a dish that has been passed down through generations in my family. It’s a simple, hearty meal that brings back memories of my grandmother’s kitchen, where the aroma of simmering cabbage and the sizzle of dumplings filled the air. This low-carb version retains all the warmth and nostalgia of the original, perfect for those looking to enjoy a classic dish with a modern twist.

This dish pairs beautifully with a crisp green salad or some roasted Brussels sprouts for a touch of freshness. A side of sautéed mushrooms can also complement the flavors wonderfully. If you’re looking to keep things traditional, a small serving of sauerkraut on the side can add a tangy contrast to the rich, savory flavors of the cabbage and dumplings.

Servings: 4

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
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg