3 lg. potatoes
1 tsp. salt
1 head cabbage, chopped
2 sm. onions
1 egg
3 c. flour
5 tbsp. butter
1 sm. can sauerkraut, drained

Grate potatoes; add salt, egg and flour to potatoes and mix well. Dough should not be thin, more or less flour can be used. Put dough on cutting board and scrape off with a knife, small portions at a time into boiling water. Boil 15 minutes. Keep stirring to prevent scorching. Drain and rinse once with water. Place butter and onion in skillet and brown. Add cabbage and sauerkraut. Fry slowly until cabbage and sauerkraut is soft and brown. Add dumplings and stir well until heated. May serve with sour cream. Great with pork