3 lg. potatoes
1 tsp. salt
1 egg (optional)
2 to 2 1/2 c. all-purpose flour
1 head cabbage, shredded
1/2 lb. butter
2 med. onions

In a bowl, grate potato and onion; add salt and beaten egg. Stir until blended. Mix in flour to make a soft but not sticky dough.

Drop off by teaspoon, one at a time, into boiling water. Dumplings will float to the top of water; boil 5 minutes. Rinse dumplings with cool water and drain. Shred and saute cabbage and onion in skillet, about 10 minutes. Add dumplings; salt and pepper to taste. Add extra butter. Also good with sauteed sauerkraut.