Spaetzel and German Purple Cabbage
Spaetzel is a type of pasta. Cooked purple cabbage is a type of vegetable.
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Servings: 5
Equipment
- A Spaetzle maker would be useful.
Ingredients
German Purple Cabbage
- 5 cups shredded red cabbage
- 1 cup peeled green apple slices
- 2 tablespoons butter
- 3 tablespoons water
- ⅓ cup apple cider vinegar
- ¼ cup white sugar
- 2 teaspoons salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cloves
Spaetzel
- 1 cup milk
- 6 eggs
- 3½ cups flour
- 1½ teaspoons salt
Instructions
German Purple Cabbage
- Combine all ingredients in a large pot.
- Bring to a boil over high heat, then reduce heat to low and cover the pot. Simmer for 90 minutes.
Spaetzel
- Combine all ingredients in a large bowl using an electric mixer.
- Fill a pot with water and bring to a boil. Using a spaetzle maker, a potato ricer, a colander, or anything with a hole in it, press the dough through and let it drop into the boiling water. Let it boil for 6 minutes. The cooked spaetzle will rise to the top and float. (If you are having a hard time pressing the dough through the holes, you can thin the dough out more by adding a little extra milk)
- Use a strainer or slotted spoon to fish out the cooked spaetzle.
- I like to saute the cooked spaetzle in a pan with butter before serving. Be sure to season with salt and pepper to taste.
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