My German grandma passed down this recipe and it’s been with the family since

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Stir in the chopped cabbage and caraway seeds, cooking until the cabbage is tender, about 10-15 minutes. Season with salt and pepper to taste.

In a mixing bowl, combine the almond flour, eggs, Parmesan cheese, and nutmeg to form a dough.

Shape the dough into small dumplings, about the size of a walnut.

Add the dumplings to the skillet with the cabbage, cover, and cook for an additional 10 minutes, or until the dumplings are firm and cooked through.

Serve hot, garnished with a sprinkle of fresh parsley if desired.

For a bit of spice, add a pinch of red pepper flakes to the cabbage while it cooks. You can also incorporate some cooked bacon or sausage into the dish for added flavor and protein. If you prefer a creamier texture, stir in a dollop of sour cream just before serving. For a vegetarian version, you can use vegetable broth instead of oil to sauté the onions and garlic