Instructions
- To Make the Dumplings:
- 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.
