2 lg. potatoes, grated
1 egg
1 tsp. salt
About 3 c. flour
1 head cabbage, about 2 lbs, finely chopped
3 tbsp. shortening
2 sm. onions, chopped
1 tbsp. salt
2 tbsp. shortening
1 tbsp. salt

Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes. Put dough on plate. Use knife to scrape off portion at a time into boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Do not let halushki get too cold. Place in bowl.

Have cabbage prepared before halushki is made. Brown onion in shortening. Add cabbage and fry slowly until browned (about 20 minutes). Set aside until ready for use. Place shortening, onion and salt in skillet. Brown. Pour over halushki. Mix well. Add salt. Add cabbage and mix well again. Serve hot.