1. Prepare the Dumpling Dough:
In a medium bowl, whisk together the flour, dried thyme (or parsley), pepper, salt, baking powder, and baking soda. Make a well in the center and pour in the beaten eggs. Stir until a stiff dough forms. If the mixture seems too dry and won’t come together, add a tablespoon of milk at a time until it does. Set aside.
2. Cook the Dumplings:
Bring a large pot of salted water to a rolling boil. Using a tablespoon dipped in the hot water, scoop portions of the dough and carefully drop them into the boiling water. Work in batches to avoid overcrowding.
The dumplings are ready when they float to the surface. Let them cook for one additional minute once they float. Remove with a slotted spoon and set aside.
3. Sauté the Cabbage:
While the dumplings cook, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 8-10 minutes, until softened and translucent.
Add the remaining 2 tablespoons of butter, the chopped cabbage, vegetable stock, and garlic powder. Season generously with salt and pepper. Stir to combine.
4. Simmer the Cabbage:
Cover the skillet and reduce the heat to medium-low. Let the cabbage simmer for 15-20 minutes, stirring occasionally, until it is tender and has slightly wilted.
5. Combine and Serve:
Gently fold the cooked dumplings into the skillet with the cabbage. Let them heat through together for 2-3 minutes.
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.
Chef’s Tips:
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Dumpling Texture: The key to light dumplings is not to overmix the dough. Stir just until the ingredients are combined.
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Cabbage Consistency: For a softer cabbage, simmer it for the full 20 minutes. For a bit more bite, check it at the 15-minute mark.
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Make it a Meal: This dish is delicious on its own, but it also pairs wonderfully with roasted pork chops or sausages.
