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

Have cabbage prepared before dumplings are made. Brown 1 onion in 3 tablespoons butter. Add cabbage and fry slowly until browned, about 20 minutes. Set aside until ready to use.

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

Place 2 tablespoons butter, 1 onion and salt in the skillet. Brown. Pour over dumplings. Mix well. Add salt. Add cabbage and mix well again. Serve hot.