Mom's Haluski

Peel and boil the potatoes until tender, then drain and mash them thoroughly until smooth with no lumps remaining.

Allow the mashed potatoes to cool slightly, then combine them with flour, a beaten egg, salt, and pepper, mixing until a soft, workable dough forms. Add flour gradually until the dough holds its shape without being sticky.

Bring a large pot of salted water to a rolling boil. Using a spoon or your hands, form the dough into small oval or round dumplings and drop them in batches into the boiling water.

Cook the dumplings until they float to the surface and are cooked through, about 3 to 5 minutes per batch, then remove with a slotted spoon and set aside.

While the dumplings cook, shred or roughly chop the cabbage and sauté it in a large skillet over medium heat with a little butter or oil until softened and lightly golden.

Add the cooked dumplings to the skillet with the cabbage and toss together gently over medium heat to combine and lightly brown the dumplings.

Push the mixture to the sides of the skillet, crack in an egg to the center, scramble it lightly, then fold it throughout the dumpling and cabbage mixture until fully incorporated.

Season generously with salt and pepper to taste, then serve hot directly from the skillet as a hearty main or side dish.