In a large bowl, whisk together all-purpose flour, dried thyme or parsley, fine salt, and ground black pepper. If using, sprinkle in baking powder and baking soda for lighter dumplings. Create a well in the center, add room temperature eggs, and mix thoroughly.

Gradually pour in whole milk until a stiff, non-sticky dough forms, requiring about 5-10 minutes of mixing.

Bring a large pot of salted water to a gentle boil. Drop spoonfuls of the dumpling dough into the boiling water and cook for 5-7 minutes until they rise to the surface.

In a large skillet, melt unsalted butter over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes. Add shredded cabbage and stir to combine.

Pour in vegetable or chicken stock, season with garlic powder, salt, and pepper, cover, and simmer for about 10-15 minutes until the cabbage is tender.

Gently fold the cooked dumplings into the sautéed cabbage mixture and stir carefully. Taste and adjust seasoning before serving. Garnish with fresh parsley.