Prepare the cabbage. Start by chopping your cabbage into bite-sized pieces. Remove the core and any damaged outer leaves.

Sauté the onion. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for about 3–5 minutes until it becomes soft and translucent.

Add the cabbage. Stir in the chopped cabbage, salt, pepper, and caraway seeds if using. Sauté for 15–20 minutes, stirring occasionally, until the cabbage is tender and slightly browned. Reduce the heat to low and keep warm.

Make the dumpling dough. In a mixing bowl, whisk together the flour and salt. Beat in the eggs, then gradually add the water until a soft, sticky dough forms. It should be thick but pliable.

Boil the dumplings. Bring a large pot of salted water to a boil. Drop spoonfuls of the dough into the water, working in batches if needed. Cook for about 3–5 minutes, or until the dumplings float and are fully cooked through.

Drain and toss in butter. Use a slotted spoon to remove the dumplings and toss them in a bowl with 2 tablespoons of butter to prevent sticking.

Combine and serve. Add the cooked dumplings to the pan with the cabbage, gently tossing everything together. Let it all heat through for a few minutes, then serve hot.