For the Dumplings:
1 cup all-purpose flour
1 tsp dried thyme or parsley
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp baking powder optional
1/4 tsp baking soda optional
2 large eggs beaten
1-3 Tbsp milk if needed
For the Cabbage:
4 Tbsp unsalted butter divided
1 large onion chopped
1 medium head cabbage chopped
1/4 cup vegetable or chicken stock
1/2 tsp garlic powder
1 Tbsp chopped fresh parsley
Make dumplings: Mix together flour, thyme, pepper, salt, baking powder/soda if using.
Make a well and add beaten eggs. Mix into a stiff dough, adding milk if needed.
Bring a pot of salted water to boil. Use a spoon dipped in hot water to scoop tablespoon sized dumplings. Drop into boiling water.
Once dumplings float, they are done. Remove with slotted spoon.
Make cabbage: Sauté onion in 2 Tbsp butter until softened, about 8-10 mins.
Add remaining butter, cabbage, stock, garlic powder and season with salt and pepper. Cover and simmer until cabbage is tender.
Add dumplings to cabbage and gently toss to combine.
Garnish with parsley. Season with more salt and pepper if desired.
Enjoy this hearty and comforting stew!
