In a large skillet, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Stir in chopped cabbage, seasoning with salt, black pepper, and optional caraway seeds. Sauté for about 10-12 minutes until wilted and lightly caramelized.

Pour in vegetable broth and bring to a gentle simmer. Cover and steam for an additional 10 minutes until tender.

Mix flour and salt in a bowl. In another bowl, whisk together egg and milk. Slowly pour wet into dry, mixing gently until a soft dough forms.

Drop spoonfuls of dough into the cabbage mixture. Cover tightly and steam for 10-12 minutes.

Check doneness; stir in butter to enrich. Garnish with parsley or chives before serving.