1/4 to 1/2 lb. butter
1 lg. head cabbage, chopped

Melt in a large skillet. Use as much cabbage as you would like. Add cabbage to melted butter and cook until soft. Slice mushrooms into mixture and finish cooking.

DUMPLINGS:

3 c. flour
3 eggs
1/2 tsp. salt
2/3 c. water

Mix dumpling ingredients together until dough is "gummy." Put dough on plate and cut into bite-size pieces with knife and drop into boiling water. Cook about 3 to 5 minutes. Drain and add to cooked cabbage.