Kaposztas Gomboc (Hungarian Cabbage Dumplings)

• 1 small head cabbage, grated (1-1.5 lbs)
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 cups flour, sifted
• 1 teaspoon salt
• 1 egg, beaten
• 2 tablespoons oil
• 1 tablespoon sugar
• 1 teaspoon paprika
• 1 pinch pepper
• 1/2 cup swiss cheese, grated (approx. 2 oz)

1. Put the cabbage in a large bowl, sprinkle with salt, mix, and set it aside for a 1/2 hour.
2. Cut the butter into the flour; add the salt, the egg, and enough water to form a soft dough.
3. On a floured surface, roll out to 1/2" thick.
4. In a heavy skillet, heat the oil, and brown the sugar.
5. Squeeze the liquid out of the cabbage and brown cabbage in the skillet, stirring often (25-30 minutes).
6. Let cool for 5 minutes, then spread on dough, and sprinkle with paprika and pepper.
7. Roll up jelly roll style, starting on the long side.
8. Cut the roll into 2" pieces, and roll each piece into a ball.
9. Roll in flour, then drop one at a time into boiling salted water (do not crowd the pot).
10. Dumplings will be done 3-4 minutes after they float to the surface (taste one to check for doneness; it should be moist, but not gummy in the middle).
11. Remove from water with a slotted spoon and roll in the cheese.
12. Place in a baking dish, and when all are finished and in the pan, sprinkle remaining cheese on top.
13. Broil in oven until cheese is melted.
14. Serve hot.

head cabbage, salt, butter, flour, salt, egg, oil, sugar, paprika, pepper, swiss cheese

Taken from www.food.com/recipe/kaposztas-gomboc-hungarian-cabbage-dumplings-120446 (may not work)