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Cabbage and Polish Egg Dumpling

1 stick plus 3 tbsp. butter
3/4 med. head cabbage
2 lg. onions

2 lg. eggs
1/2 c. cold water
1-1/2 c. flour
1-1/4 tsp. baking powder
1/2 tsp. salt*

*Do not use plain salt, use Morton's Natures Seasons seasonings. Melt butter in large skillet. Coarsely shred cabbage with a knife. Dice the onions. Add salt and pepper to season (use Morton Seasonings). 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 10-15 minutes stirring often. Dumplings: Beat eggs and water. Combine flour, baking powder and salt. These should be light and delicate. Bring pot of water to boil. Drop small bits of batter into simmering water. When dumplings are done they will rise to top. Lift out with slotted spoon. Drain well. Do not cover pot at all.

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