1 small head of green cabbage, cored and thinly sliced
1 large yellow onion, thinly sliced
salt & pepper
sour cream for topping
DIRECTIONS
Peel the potatoes then finely grate the potatoes on the large holes of a grater into a large mixing bowl. Mix in the flour and 1/2 tsp of salt using your hands until a dough is formed.
Bring a large pot of water and 1/2 tsp salt to a boil over medium-high heat.
Pinch off pieces of the dough about 1 TBSP in size and roll into a small ball. Drop the dough balls (in batches so you dont overcrowd the pot) into the boiling water. Give them a gentle stir and let cook about 3 to 4 minutes, they will begin to float towards the top of the water when done cooking. Remove the dumplings with a slotted spoon and place them in a colander to drain. Continue until all the dough is used.
Pour the water out of the pot. Melt the butter in the now empty pot over medium-high heat. Add the cabbage, onions, 1/2 tsp salt, and 1/4 tsp pepper to the pot and cook, stirring often, until cabbage and onions are tender, about 8 minutes.
Transfer the dumplings into the pot with the cabbage and onions and toss to combine. Season with additional salt & pepper if necessary.
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