German Cabbage and Dumplings

1 medium head of green cabbage, chopped
2 tablespoons butter
1 onion, finely chopped
Salt and pepper to taste
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
2 large eggs
Chopped fresh parsley for garnish (optional)

1. In a large pot, melt the butter over medium heat. Add the onions and sauté until they are soft and translucent.

2. Add the chopped cabbage to the pot, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

3. While the cabbage is cooking, prepare the dumpling batter. In a medium bowl, whisk together the flour and salt.

4. In a separate bowl, beat the eggs and milk together. Gradually add the wet mixture to the dry ingredients, stirring until a thick batter forms.

5. Bring a pot of salted water to a gentle boil. Using two spoons, drop small portions of the dumpling batter into the boiling water. Cook until the dumplings rise to the surface and are cooked through, about 3-5 minutes. Remove with a slotted spoon and set aside.

6. Once the cabbage is tender, gently fold in the cooked dumplings until everything is well combined.

7. Garnish with chopped parsley if desired, and serve warm.

For a heartier version, add slices of smoked sausage or bacon to the cabbage as it cooks. You can also experiment by using red cabbage instead of green for a slightly sweeter flavor. For a touch of acidity, add a splash of apple cider vinegar or a handful of sauerkraut to the cabbage mixture. If you like your dumplings with a bit more texture, try using whole wheat flour or adding some chopped herbs to the batter.