3-4 potatoes, peeled and chopped
flour (start with 1 cup, may take more)
1 head cabbage, chopped
1 lb. margarine
salt & pepper to taste
Put a large pot of water on the stove to boil. Fry the cabbage in large skillet, season with salt & pepper. Fry until brown and cooked, turn heat down to low. Cover to keep warm. In food processor, blend potatoes until liquid (you may have to do it in batches, it’s ok if the potatoes turn brown). Transfer potatoes to a large bowl and mix in the eggs. Add flour until stiff (so that a spoon will stand up when placed in it). Place a small amount of the potatoes on a plate and push spoonfuls off the edge of the plate into the pot of boiling water.
Allow dumplings to boil until they float. Cook the margarine in a saucepan over medium heat until dark brown (browning the butter). Careful not to burn it, you will smell it if you do. Mix cooked cabbage and dumplings together and drizzle with the brown butter.