In a mixing bowl, whisk together flour, thyme or parsley, pepper, salt, and baking powder/soda (if using).
Make a well in the center and add the beaten eggs. Mix with a spoon or your hands until a stiff, shaggy dough forms. Add milk a tablespoon at a time if the dough is too dry—consistency should be thick but scoopable.
2️⃣ Cook the Dumplings
Bring a pot of well-salted water to a gentle boil.
Using a tablespoon or a small scoop dipped in hot water, drop spoonfuls of the dough into the boiling water. Do not overcrowd.
Cook until the dumplings rise to the surface (about 3–4 minutes). Once floating, cook another minute. Remove with a slotted spoon and set aside.
3️⃣ Prepare the Cabbage
In a large skillet or Dutch oven, melt 2 Tbsp butter over medium heat.
Add the chopped onion and cook until soft and translucent (about 8–10 minutes).
Add remaining 2 Tbsp butter, the chopped cabbage, broth, garlic powder, and generous seasoning with salt and pepper.
Stir to coat and then cover. Simmer over low-medium heat for 12–15 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized at the edges.
4️⃣ Combine and Finish
Gently stir the cooked dumplings into the cabbage mixture.
Let everything heat together for 2–3 minutes so flavors meld.
Sprinkle with chopped fresh parsley and adjust seasoning with more salt and pepper to taste.
