1. Place cabbage, oleo, onion, and water with salt and pepper in a dutch oven and brown. 2. Cut cabbage into long 1/2 in thin strips. Cook all together until cabbage reduced. 3. Next combine doughball ingredients (which are approximate because the amount depends on the size of the potatoes and eggs used) until they form a paste in a food processor. 4. Boil water and drop teaspoonfuls into water. When all are cooked, put into dutch oven with cabbage/onion mixture. Mix carefully and salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
