FOR THE EGG DUMPLINGS:
2 Eggs
1/2 c. cold Water
1 1/2 c. Flour
1/4 t. Baking Powder
1/2 t. Morton's Seasoning Blend

Beat Eggs and Water together in a bowl.
Combine Flour, Baking Powder and Seasoning Blend in another bowl, and add to Egg mixture.
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 small bits, then removing when floating, until all the dumpling mix is gone.
Do not cover pot at all.

FOR THE CABBAGE:
1 stick plus 3 tbsp. butter
3/4 head cabbage
2 lg. onions, diced
pinch of Salt & Pepper

Melt Butter in large skillet or pan.
Coarsely shred Cabbage with a knife.
Add the Onions.
Add Pepper and Salt.
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 more, stirring often.


Serve with Polish Sausage