Slovak Haluski
Source: Romy's Creative Cookery
Servings: 6-8

1 large head cabbage -- shredded or chopped
2 tablespoons bcon drippings or oil
1 onion -- chopped
1 1/2 teaspoons salt
Pepper to taste
1/4 cup water

Dumplings:
3 cups all-purpose flour
1 teaspoon salt
3 eggs -- beaten
1 tablespoon butter or oleo -- melted
1/2 cup milk or water (up to 3/4 cup)

Heat the shortening in a large skillet or Dutch oven. Add cabbage, onions, seasonings, and water. Fry over low heat, stirring occasionally, for 20 minutes.

To make the dumplings: Combine flour and salt in mixing bowl. Add eggs and melted butter. Stir in enough milk or water to form a heavy but not stiff dough.
Wet a dinner plate and place dough on it. Flatten it out. Have ready, boiling salted water. With a teaspoon, cut off pieces of dough (about 1/2 teaspoon) into boiling water. Boil for about 6 to 8 minutes. They will float to the top of the water when done. Remove with slotted spoon and place in a colander. Rinse with cool water. When it's all done, mix the dumplings in with the cabbage and serve hot.

NOTES : This recipe can be varied. In place of the cabbage, use 3 large cans of washed and well drained sauerkraut and proceed the same as preceding.