1-First, clean and chop the cabbage into thin strips, and peel and finely chop the onion to get your veggies prepped. This sets the stage for a smooth cooking flow and ensures even cooking later. In the meantime, mix your dumpling dough by combining 1 cup all-purpose flour, 1 teaspoon dried thyme or parsley, 3/4 teaspoon black pepper, 1/2 teaspoon salt, and optionally 1/2 teaspoon baking powder or 1/4 teaspoon baking soda in a bowl.

2-Next, in a large skillet, melt 2 tablespoons of the unsalted butter over medium heat and add the chopped onion. Sauté until it turns translucent, which takes about 5 minutes, building a flavorful base for your stew. Then, add the remaining 2 tablespoons of butter, the chopped cabbage, 1/4 cup vegetable or chicken stock, and 1/2 teaspoon garlic powder, stirring well to combine.

3-While the cabbage simmers, finish the dumplings. Create a well in the center of your dry ingredients and add 2 large beaten eggs, stirring to form a stiff dough. If it’s too dry, mix in 1 to 3 tablespoons of milk until you get the right texture. Bring a large pot of salted water to a boil and drop spoonfuls of the dough into it, cooking until the dumplings float, about 5-7 minutes.

4-Once the cabbage is tender after simmering for around 20-30 minutes, gently fold in the cooked dumplings. Combine everything lightly to keep the dumplings intact, then garnish with 1 tablespoon chopped fresh parsley. Serve hot for a meal that’s rich in vegetables, protein, and fats, perfect for a filling dinner.