Begin by preparing the dumpling dough: In a mixing bowl, whisk together the flour, dried herbs, black pepper, salt, and, if using, the baking soda and baking powder. Form a well in the center and pour in the beaten eggs. Stir to form a dense batter, adding milk gradually until a stiff but cohesive dough is achieved.

Bring a pot of salted water to a boil. Dip a spoon into the hot water, then use it to portion out small scoops of the dough (about a tablespoon each). Carefully drop each dumpling into the boiling water. Allow them to cook until they rise to the surface, indicating they are cooked through. Lift them out using a slotted spoon and set aside.

To prepare the cabbage, melt 2 tablespoons of the butter in a large pan over medium heat. Sauté the chopped onion until soft and translucent, around 8 to 10 minutes.

Incorporate the remaining butter, then add the cabbage, broth, garlic powder, and a pinch of salt and pepper. Cover the pan and let the mixture simmer gently until the cabbage becomes tender and flavorful.

Introduce the cooked dumplings to the cabbage mixture, folding them in carefully to avoid breaking. Allow them to warm through for a few minutes.

Finish by sprinkling the chopped parsley over the top. Taste and adjust seasoning with additional salt and pepper if necessary.