2 1/2 c. flour
2 med. raw potatoes, finely grated
1 egg
Pinch of salt
1/2 head of cut cabbage
1 lb. bacon
1/4 c. butter

Fry bacon crisp and break into pieces, drain. Cook cut cabbage in a medium skillet or pot in water and 1/4 cup butter until done. Mix together the flour, grated potatoes, egg and enough water to make a batter thicker than pancake batter. In a large pot of boiling water start spooning potato batter into the water, when the potato dumpling float to the top remove into a large bowl or s trainer, after all dumplings are finished, run cold water over them about 1 minute. Put back in the pot add the cooked cabbage and bacon, add a little more butter and stir all ingredients well.

Serve hot.