Cut bread into 1/2 cm cubes. Wash parsley, dab dry, remove leaves and cut finely. Wash chives, dab dry and cut into rings. Peel and finely dice the shallot
Skip the bacon cubes in a pan. Add 1/2 tablespoon butter and melt. Add the shallots and sauté them. Place the contents of the pan, herbs and bread in a bowl and mix
Whisk milk and egg. Season with salt, pepper and nutmeg. Pour egg milk over the bread and bacon mixture, dust flour over it and knead with your hands. Let the mixture rest for about 30 minutes
In the meantime, clean and wash the savoy cabbage and cut into short strips. Peel, wash and cut the carrots into small pieces. Clean, wash and cut spring onions into rings. Heat 2 tablespoons of butter in a wide saucepan. Fry the carrots and spring onions for about 3 minutes. Add savoy cabbage and sauté briefly while stirring. Deglaze with bouillon and season with mustard, salt and pepper. Cover and simmer for about 20 minutes
In the meantime knead the dumpling dough again briefly. Form 12 small dumplings with moistened hands. Put the dumplings into plenty of boiling salted water and let them simmer at low heat for 10-15 minutes. Lift out dumplings, drain and add to the savoy cabbage stew. Garnish with strips of spring onion if necessary