German Cabbage and Dumplings (Kraut und Knödel)

Melt 2 tbsp butter (or bacon drippings) in a heavy Dutch oven or deep skillet over medium heat. Add 1 chopped yellow onion and cook for 3 to 4 minutes until soft and translucent.

Add 6 cups shredded green cabbage and 1 tsp caraway seeds. Sauté uncovered for 5 to 7 minutes, stirring occasionally, to allow volatile sulfur gases to evaporate while the cabbage softens.

Pour in 2 cups broth, scraping up any browned bits on the pan bottom. Season with salt and pepper, bring to a boil, then drop heat to low. Cover and let braise for 10 minutes.

In a bowl, whisk 1 cup flour, 1½ tsp baking powder, and ½ tsp salt. In a small cup, beat 1 egg with ½ cup milk and 2 tbsp chopped parsley. Gently fold the wet ingredients into the dry flour using a fork just until combined (do not overmix).

Remove lid and drop the tacky dough by heaping tablespoons directly onto the hot cabbage bed to form 6 to 8 distinct dumplings. Ensure they rest on top of the cabbage rather than being submerged in broth.

Cover the pot tightly with the lid. Simmer on low heat for 15 to 18 minutes without lifting the lid once. Check with a toothpick at 15 minutes; it should come out clean and dry.

Remove from heat and serve the fluffy dumplings over the caraway-spiced braised cabbage. Pair with seared pork chops, bratwurst, or crusty sourdough bread.