1 med. to large head of cabbage
2 sticks of butter or margarine
1 med. onion
salt, pepper to taste
Melt the butter in a large skillet. Grate the cabbage and onion, and dump that into the melted butter. Saute until the cabbage turns from green to golden, not "fried or burnt", just a golden clear.
(The easy way out is to cut the cabbage into thin strips, approx. 2" long, but grating it really is the way Grandma preferred)
Before you start the cabbage, put on a large pot of water to boil for the drop noodles. Put 2 T. of salt into the water.
3 1/2 c. flour
Put the flour into a large bowl, beat the eggs in a different bowl and pour onto the flour. I've never measured the milk, but you'll keep stirring milk into the flour and egg mixture until it's just "sticky and shiny" (yeah, that's how Grandma described it... it should stick to the bowl, kind of pasty). Start off with 1/2 c. of milk, and keep adding a couple tablespoons at a time.
Here's the tough part~ you'll need a pretty flat plate. Put a big spoonful of the noodle dough onto the plate, close to the edge, hold the plate over the pot of boiling water. Take a big tablespoon, dip it into the hot water, use the back of the spoon, and hit/cut little pieces of the dough off into the hot water. Continue with this until all of the dough is "cut", dipping your spoon into the water very often (you'll see that you need to or it gets sticky). Once the last of the dough is in the hot water, boil for another 15-20 minutes. You can start testing the dumplings right away, just try one that has floated to the top, if you feel it needs more salt, you can add a little more salt to the water at this time.
Rinse dumplings with cold water, and stir into the cabbage mixture, heat on low for 15 minutes.
I like to use quite a bit of fresh ground pepper in the cabbage, and my mother likes to add garlic.
Hopefully you can understand these directions. We've never had them written down =)