Clean and rinse cabbage and cut into strips. Rinse the potatoes, remove the skin and cut into cubes. Peel and finely dice the onion and sauté in hot fat until translucent. 2.
Add cabbage and potatoes, sauté. Pour in clear soup, season, bring to boil. Simmer everything for about 20 minutes with the lid on.
Stir in grated cheese and remaining ingredients, season to taste. Form 12 dumplings and cook them in salted water for about 8 minutes.
Rinse, dry and chop the parsley. Add to soup with drained dumplings. Season to taste.
Tip: Instead of clarified butter, you can also use butter in most cases.