1. Sauté the Onion and Cabbage
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
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2. Cook the Cabbage
Add the chopped cabbage to the pot and season generously with salt and pepper. Cook, uncovered, for about 20 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized.
3. Prepare the Dumpling Batter
While the cabbage cooks, make the dumpling batter. In a medium bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and milk. Gradually add the wet ingredients to the dry, stirring until a thick, smooth batter forms.
4. Cook the Dumplings
Bring a large pot of salted water to a gentle simmer. Drop spoonfuls of the batter into the water (you can also use a spaetzle press for traditional shapes). Cook until the dumplings float to the surface, about 3–5 minutes. Remove with a slotted spoon and set aside.
5. Combine and Serve
Gently fold the cooked dumplings into the pot with the sautéed cabbage until well combined. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.
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