Start by removing the outer leaves from your cabbage. Cut it in half and slice it into thin strips. Set aside those tender ribbons for later use.

Heat vegetable oil in a large pot over medium heat. Add your finely chopped onions and minced garlic, sautéing for about 3–4 minutes until they become translucent and fragrant.

Stir in the sliced cabbage, caraway seeds, sugar, apple cider vinegar, salt, and black pepper. Cook this delightful mixture for about 10 minutes until the cabbage wilts and gets tender.

Pour in the chicken or vegetable broth, bringing it to a gentle simmer. Cover the pot and let it cook on low heat for 20–30 minutes until the cabbage is completely tender and infused with flavor.

While your cabbage simmers, combine the all-purpose flour and baking powder in a bowl. Create a well in the center and add the egg (or flax egg) and water. Mix until a shaggy dough forms, then knead it lightly until smooth.

Bring a pot of salted water to a boil. Shape the dumpling dough into compressed, golf-ball-sized balls, then gently drop them into the boiling water. Cook for 10–12 minutes or until the dumplings float to the surface, indicating they’re done.

Use a slotted spoon to remove the dumplings and set them aside. Taste the cabbage mixture and adjust the seasoning if needed. Serve hot, spooning the cabbage and broth over the fluffy dumplings.