Start by removing the outer leaves from a head of cabbage and chopping it into thin strips. In a large skillet, melt 2 tablespoons of butter or oil over medium heat. Add the chopped cabbage with a pinch of salt and sauté for about 10-15 minutes, stirring frequently, until the cabbage is tender and slightly caramelized.

Once the cabbage is caramelized, add one finely chopped onion to the skillet. Stir it into the cabbage and continue to sauté for an additional 5-7 minutes over medium heat until the onions soften and become translucent.

In a mixing bowl, combine 2 cups of all-purpose flour, 2 beaten eggs, 1 cup of milk, and a generous pinch of salt. Mix until a soft dough forms. Set aside to rest for about 10 minutes.

Bring a large pot of salted water to a gentle boil. Shape small portions of the dumpling dough into round balls and carefully drop them into the boiling water. Cook for about 5-7 minutes, or until they float to the surface.

Once the dumplings are cooked, use a slotted spoon to transfer them into the skillet with your sautéed cabbage and onions. Gently stir to combine and heat through on low for about 2-3 minutes.

Remove the skillet from heat and serve your delicious German Cabbage and Dumplings hot, pairing it with mustard or a light salad if desired.