1 stick plus 3 tbsp. butter
3/4 med. head cabbage
2 lg. onions

Melt butter in large skillet or pan. Coarsely shred cabbage with a knife. Dice the onions. Add salt and pepper to season. (Use Morton's Nature's Seasons seasoning.) Stir well with wooden spoon and cook covered over low heat, stirring occasionally, for about 1 1/2 to 2 hours. Add well-drained egg dumplings and cook for about 10 or 15 minutes, stirring often.

POLISH EGG DUMPLINGS:

2 lg. eggs
1/2 c. cold water
1 1/2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt

Do not use plain salt, use Morton Nature's Seasons seasoning blend, may want to use a little less than 1/2 teaspoon seasoning blend.

Beat eggs and water. Combine flour, baking powder and salt or seasoning blend and add to egg mixture. These should be very light and delicate. Bring pot of water to a boil, lower slightly but make sure water keeps bubbling. Drop small bits of batter into simmering water; when dumplings are done, they rise to the top, lift out with slotted spoon, drain well and place in dish. Keep adding new spoonfuls until all dumplings are done. Do not cover pot at all.