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- Step 1: Cook Cabbage Base: Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Sauté the finely chopped onion until soft and translucent.
- Step 2: Add Cabbage: Add the chopped cabbage to the pot, season with salt and pepper. Cook until the cabbage is tender, about 20 minutes, stirring occasionally.
- Step 3: Prepare Dumpling Batter: In a medium bowl, whisk the 1 cup flour and 1/2 teaspoon salt. In a separate bowl, beat the 2 eggs and 1/2 cup milk. Gradually add the wet mixture to the dry ingredients, stirring until a thick, smooth batter forms.
- Step 4: Cook Dumplings: Bring a pot of salted water to a gentle boil. Drop small portions of the dumpling batter into the boiling water using two spoons (or press the batter through a spaetzle maker). Cook until the dumplings rise to the surface and are cooked through, about 3-5 minutes. Remove with a slotted spoon and set aside.
- Step 5: Combine and Serve: Gently fold the cooked dumplings into the tender cabbage in the large pot. Garnish with chopped parsley if desired. Serve warm.
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