Instructions
Step 1: Mix the Dumpling Dough
In a large bowl, whisk together flour, thyme, pepper, and salt (plus baking powder and soda if using). Make a well in the center and add the eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time only if needed.
Step 2: Boil the Dumplings
Bring a large pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water.
Tip: Dip your spoon into the hot water before scooping the dough—this helps the dumplings slide off easily. Once they float, they’re done. Remove with a slotted spoon.
Step 3: Sauté the Onions
In a large pot, melt 2 tablespoons of butter. Sauté the onion for 8–10 minutes, until soft and lightly golden. This step builds deep flavor.
Step 4: Braise the Cabbage
Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper. Cover and simmer until the cabbage is tender and most of the liquid is absorbed.
Step 5: Combine and Serve
Gently fold the cooked dumplings into the cabbage mixture, tossing to coat them in the buttery sauce. Adjust seasoning as needed and garnish with fresh parsley before serving.
