German Cabbage and Dumplings (Kraut und Knödel)

In a large bowl, mix the flour, thyme (or parsley), black pepper, and salt. For a fluffier texture, stir in the baking powder and baking soda if using.
Make a well in the center and add the whisked eggs.
Stir until a stiff dough forms, adding milk one tablespoon at a time if the dough feels too dry.
Bring a pot of salted water to a rolling boil.
Drop tablespoon-sized portions of dough into the water, dipping the spoon into hot water between scoops to prevent sticking.
When the dumplings float to the surface, they’re done. Remove with a slotted spoon and set aside.

Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion and a pinch of salt, cooking until soft and lightly golden, about 8–10 minutes.
Add the remaining butter, cabbage, stock, garlic powder, salt, and pepper. Stir well to combine.
Bring to a gentle simmer, cover, and cook until the cabbage is tender.
Carefully fold the cooked dumplings into the cabbage, tossing gently to combine.
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.