In a large bowl, combine all the ingredients together for the dumplings. You will have a thick paste like batter. If not thick enough, add more flour a tablespoon at a time until desired thickness.
In a large pot, bring salted water to a boil. With a spoon drop dumpling batter into water. When the dumplings pop up, they are done. Place them in a colander to drain. You can cook 20 dumplings at a time.
Melt the stick of butter in a large frying pan on med-high heat.. Place the chopped cabbage in the melted butter. Salt and pepper to taste. Stir frequently until all the water has been removed from the cabbage and butter. Add the dumplings to the pan and cook until dumplings are browned. This usually will take about 30 minutes, turn the heat to medium low and stir occasionally to prevent burning.
This was served on Fridays during Lent while we were growing up and now the grandkids want it all the time!
