Cut the bread into cubes. Briefly froth the butter in a hot pan and let it brown. Add the eggs, sour cream, browned butter, lovage and salt to the bread, mix well.
Place the soggy mass lengthways on cling film and bring the dumpling dough to the desired width (diameter approx. 5 cm). Close the foil carefully at both ends and wrap it again with aluminum foil.
Let it steep in boiling water for about 20 minutes, lift out of the water, then remove from the foil and cut into slices. Cabbage meat goes well with it.
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