In a large bowl, combine the flour, thyme (or parsley), black pepper, and salt. If you prefer lighter dumplings, mix in the optional baking powder and baking soda.
Create a well in the center of the dry ingredients and pour in the whisked eggs.
Stir until a stiff dough forms. If the dough feels too dry, add milk, one tablespoon at a time, until it reaches the right consistency.
Bring a pot of salted water to a boil.
Drop tablespoon-sized portions of dough into the boiling water. Dip the spoon in hot water between each scoop to prevent sticking.
Once the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside on a plate.
To Make the Cabbage:
In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and a pinch of salt, cooking until softened and lightly golden, about 8–10 minutes.
Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir everything to combine.
Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender.
Once the cabbage is cooked, gently fold in the dumplings. Toss everything together to combine.
Adjust seasoning with additional salt and pepper if needed, garnish with fresh parsley, and serve.
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