Cut the cabbage into small pieces, season with salt and leave for one hour. Drain the resulting water, steam the cabbage in butter until half soft. Add the breadcrumbs and cool. Add half as much flour as the cabbage weighed and knead with the eggs to a firm dough, form a roll, cut small pieces, roll these into dumplings and boil in salted water. Sprinkle with toasted breadcrumbs.
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