1 tbsp. shortening
1 sm. onion, grated
1 head white cabbage, shredded
1 tbsp. vinegar or less, to taste
Salt

Heat shortening, brown onion, add cabbage; brown lightly. Add beef stock or hot water with bouillon cube. Steam until tender. Add a little vinegar and salt to taste. Serve with Spaetzle.

SPAETZLE:

2 c. flour
2-3 eggs
1 tsp. salt
1 c. lukewarm water

Beat eggs with water and add to flour. Beat dough until bubbly. If more water is needed, add it. (Dough should be runny, but not so that it doesn't stay on the board when you cut dumplings into boiling water.)

Wet bread board - or flat plate. Place small amount of dough on edge, dip knife into hot water occasionally, and scrape small amount of dough into pot of boiling salted water on stove. Not too many at a time. When they rise to the top skim off into dish or pot of warm water. When ready to serve, drain dumplings and top with melted butter and browned bread crumbs - Good Luck!