Gather your ingredients so that you have everything close at hand on the counter or table.
Using a sharp knife and cutting board, chop the onion. Coarsely shred the cabbage.
Prepare the Spaetzle
In a small bowl, mix together the all-purpose flour, salt, and nutmeg.
In a second bowl, whisk the large eggs until foamy. Add whole milk. Add egg mixture to the flour a little at a time and mix well. Dough will be somewhat stiff.
Fill a large pot with salted water and bring to a boil. Fill the spaetzle maker basket with dough. Slide the basket back and forth over the boiling water. Tiny dumplings will fall into the water and float to the top when they are done (after about 30 seconds). Using a wire strainer, dip them out and place in a large bowl. Keep warm until ready to use.
Make the Cabbage Sauce
In a large skillet, cook bacon until crispy. Remove bacon and drain on paper towels. When cool, break into small pieces.
Using the same skillet, add prepared chopped onion and shredded cabbage to the bacon grease, mixing well. Cover and simmer until the cabbage is tender, about 15-20 minutes.
Stir in whipping cream and dumplings. Continue cooking until the cream starts to thicken. Within minutes, the spaetzle will soak up some of the cream, creating a creamy dish. Season with salt and freshly ground black pepper. Serves 8-10.