Polish Halushki with Potato Dumplings

Potato Dumplings:
4-5 peeled and grated Idaho potatoes
2 onions, grated
2 cloves garlic, grated
2 eggs
1 1/2 tsp. salt
� tsp. black pepper
about 3 1/2 - 4 c flour
parsley, chopped (optional)

Grate potatoes, onions, garlic, add salt and pepper, eggs and flour. Add a little water (about 1/4 - 1/2 c ) if dough is too stiff. Drop small portions from tip of spoon into boiling water. Cook 5-8 min. Drain well. Keep warm.

Fry 1 lb. bacon and crumble into pieces.

Fry 1 medium head (core removed) of chopped cabbage and 3 medium diced onions in butter till slightly browned. Season with salt and pepper.

Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions. Add a little more butter, if needed, if it appears too dry. Season to taste. Best if served immediately.


* Note: To raw potato dumplings mixture I sometimes add 1 T chopped fresh parsley and 2 cloves minced fresh garlic.