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In a large bowl combine flour, thyme, black pepper, and salt. If you want lighter dumplings, mix the baking powder and baking soda into the dry ingredients as well.
Make a well in the center of the dry ingredients and pour in the whisked eggs.
Mix the dough together forming a stiff dough. If the dough is too dry, add in milk, 1 tablespoon at a time.
Bring a pot of water to boil and season with some salt.
Drop in tablespoon-sized portions of dough into the boiling water. Before portioning out the next dumpling, dip the spoon in hot water to prevent the dough from sticking to the spoon.
When the dumplings float to the top, then they are cooked through and done. Remove from the water and set aside on a plate.
In a large pot melt 2 tablespoons butter and saute the onion with some salt until softened and slightful golden in color, about 8 to 10 minutes.
Add in remaining butter, cabbage, stock, garlic powder, salt, and pepper, stirring to combine.
Bring to a simmer and cover with a lid cooking until the cabbage is cooked through.
Once cabbage is cooked through, add in dumplings, tossing gently to combine. Season again with salt and pepper, garnish with parsley, and enjoy!