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Ingredients
- 1 stick plus 3 T butter
- 3/4 med. head cabbage
- 2 lg. onions
- 2 lg. large eggs
- 1/2 c. cool water
- 1 1/2 c. flour
- 1/4 teaspoon baking pwdr
- 1/2 teaspoon salt
Directions
- Heat butter in large frying pan or possibly pan. Coarsely shred cabbage with a knife. Dice the onions. Add in 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 hrs. Add in well-drained egg dumplings and cook for about 10 or possibly 15 min, stirring often.
- Don't use plain salt, use Morton Nature's Seasons seasoning blend, may want to use a little less than 1/2 tsp seasoning blend.Beat large eggs and water. Put together flour, baking pwdr and salt or possibly seasoning blend and add in to egg mix. 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 till all dumplings are done. Don't cover pot at all.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 800g | |
| Calories 1744 | |
| Calories from Fat 912 | 52% |
| Total Fat 103.57g | 129% |
| Saturated Fat 61.51g | 246% |
| Trans Fat 0.0g | |
| Cholesterol 660mg | 220% |
| Sodium 2287mg | 95% |
| Potassium 770mg | 22% |
| Total Carbs 169.65g | 45% |
| Dietary Fiber 9.9g | 33% |
| Sugars 13.07g | 9% |
| Protein 35.81g | 57% |
