Make the Dumplings: In a large bowl, mix flour, thyme (or parsley), black pepper, and salt. If using, add baking powder and baking soda for lighter dumplings.

Create a well in the center and pour in whisked eggs. Stir until a stiff dough forms.

If the dough feels dry, add milk, one tablespoon at a time, until it reaches the right consistency.

Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water. Dip the spoon in hot water between scoops to prevent sticking.

Once the dumplings float to the surface, they are cooked. Remove with a slotted spoon and set aside.

Prepare the Cabbage: In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onion and a pinch of salt, cooking until softened and lightly golden (about 8–10 minutes).

Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper. Stir to combine.

Cover and let simmer until the cabbage is tender.

Combine & Serve: Gently fold the dumplings into the cabbage mixture, tossing to combine.

Adjust seasoning as needed, garnish with fresh parsley, and serve hot.