Noodles

1. Heavily salt a large pot of water and bring to a gentle boil.

2. Combine the eggs, flour, and warm water and mix gently to form a loose batter.

3. Bring water to a full boil.

4. Drop ½ tsp. of the dough into the boiling water. If it stays together, puffs up and floats to the
   surface, the dough is fine. If it falls apart, add a little more flour to the dough and test
   again until successful.
   
   

    

5. Add dough to the boiling water in approx. half tsp. increments* and boil until all noodles are
   tender and floating on top.

6. Drain and set aside.

Kapusta

1. Melt two sticks of butter in a large deep skillet or Dutch oven over medium-low heat.  Add chopped onions and sauté  until just beginning to turn golden (5 to 10 minutes).

2. Add cabbage, stirring well to incorporate the onions and sauté for about 5 minutes, stirring frequently.

3. Reduce heat to low and let simmer for 20 to 25 minutes, stirring frequently until the cabbage has softened and is starting to brown slightly.

4. Turn heat back to medium; add the cooked noodles, about 1/2 tsp. salt and 1 tsp. pepper.

5. Stir well until noodles are heated through and lightly browned.

6. Serve.