Hearty German Cabbage and Dumplings: A Cozy Classic Recipe

Combine the all-purpose flour, dried thyme, black pepper, and salt in a large mixing bowl. For lighter dumplings, whisk 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 with a fork until a stiff dough forms, adding milk one tablespoon at a time if the mixture is too dry.
Bring a large pot of salted water to a rolling boil.
Drop tablespoon-sized portions of the dumpling dough into the boiling water, dipping your spoon in the hot water between scoops to prevent sticking. Cook until the dumplings float to the surface, then remove them with a slotted spoon and set aside.
Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Sauté the chopped onion with a pinch of salt until softened and lightly golden, about 8-10 minutes.
Add the remaining 2 tablespoons of butter, the chopped cabbage, vegetable stock, garlic powder, salt, and pepper to the pot. Stir to combine, bring to a simmer, then cover and cook until the cabbage is tender.
Gently fold the cooked dumplings into the tender cabbage, tossing to combine everything. Adjust the seasoning with additional salt and pepper to taste, garnish with fresh parsley, and serve warm.