Directions: In a large saucepan, melt the butter over medium heat. Sweat the onion until it becomes transparent and tender.
Season with salt and pepper, then stir in the chopped cabbage. After around 20 minutes of cooking, the cabbage should be soft.
Mix the salt and flour together in a medium bowl. Whisk together the milk and eggs in a another bowl. To make a thick batter, slowly add the wet liquid to the dry ingredients while stirring constantly.
Start by gently boiling some salted water in a saucepan. Using two spoons, carefully drop spoonfuls of dumpling batter into water that is boiling. After three to five minutes of cooking, the dumplings should float to the top and be well cooked. Set aside after removing with a slotted spoon.
Gently combine cooked dumplings with soft cabbage.
Chopped parsley may be used as a garnish if preferred. Enjoy when still warm.
