Prepare the Dumpling Batter:
In a medium bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and milk, then gradually pour this wet mixture into the dry ingredients. Stir until a thick, smooth batter forms.
Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Using two spoons (or a spaetzle maker), drop small portions of the batter into the boiling water. Cook for 3–5 minutes, until the dumplings rise to the surface and are cooked through. Remove with a slotted spoon and set aside.
Combine and Serve:
Gently fold the cooked dumplings into the tender cabbage mixture. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.
