Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 finely diced onion and sauté for about 3-4 minutes until translucent and fragrant.

Add 4 cups of chopped green cabbage and 1 cup of shredded carrots to the pot, cooking for about 5 minutes.

Pour in 6 cups of vegetable broth and add 1 teaspoon each of garlic powder, onion powder, paprika, and salt and pepper to taste. Bring to a gentle boil.

Once boiling, reduce heat to low and let it simmer uncovered for 15 minutes.

In a separate bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and a pinch of salt. In another bowl, mix 1 cup of milk and 1 egg, then fold into the dry mixture.

With the soup still simmering, drop dollops of the dumpling batter into the broth. Cover the pot and cook for 10-12 minutes without lifting the lid.

Serve the soup hot, ensuring each bowl includes dumplings and vegetables.