The Pioneer Woman Tasty Kitchen
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German Spaetzle

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Level: Intermediate

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Description

Here’s a recipe my mother-in-law shared with me years ago that uses a spaetzle basket, which you can find online or at your local hardward/kitchen store. Goes great with corned beef, bierocks, or German style meatballs. We make it every October for our German dinner at church.

Ingredients

  • 3 cups All-purpose Flour
  • 3 teaspoons Salt
  • ¼ teaspoons Ground Nutmeg
  • 3 whole Eggs
  • 1 cup Whole Milk
  • 1 pound Bacon, Cut Into Small Pieces
  • 1 cup Chopped Onion
  • 1 head Medium Cabbage, Shredded
  • 2 cups Whipping Cream
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper

Preparation

In small bowl, mix flour, salt, and nutmeg. In another bowl, whisk eggs until foamy. Add milk. Add to flour a little at a time and mix well. Dough will be stiff.

Fill basket of spaetzle maker. Place over pot of salted boiling water. Slide basket back and forth. Tiny dumplings will fall into water and float to the top when they are done, after about 30 seconds. Fish them out and place in large bowl. Keep warm.

In large skillet, cook bacon until crisp. Add onion and cabbage, mixing well. Cover and simmer until cabbage is tender. Stir in whipping cream and spaetzle. Season with salt and pepper.

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