Recipe from my Grandma Jabbusch that my mom Edna Nelson made often
If you use flat egg noodles you have the Hungarian dish called Haluski.
We all prefer it with the Spaetzle.
Look on the internet under Spaetzle maker and there are many different pictures to get one. Also how to make the dumplings without one.
RECIPE NOTE: If you use a small head of cabbage cut rest of the recipe in half.
CABBAGE INGREDIENTS | |
1 pound | bacon I used reduced salt |
1 | large head cabbage |
1 | medium onion chopped (optional) |
SPAETZLE INGREDIENTS | |
6 cups | flour (sifted) |
6 | eggs |
1 1/2 teaspoon | salt |
1/2 teaspoon | pepper |
1 cup | water |
1 cup | milk |
6 quarts | boiling water with 2 tsp salt |
butter or margarine |
CABBAGE DIRECTIONS
1. Cut bacon into pieces, brown in large skillet, add optional onion and cooked 2 minutes
2. Cut cabbage into pieces. Salt and pepper to taste
3. When bacon is crisp, add cabbage to frying pan and mix well to coat cabbage with bacon grease.
4. Turn heat down to simmer, cover, and cook until cabbage is tender (about 30 mins)
5. While cabbage is cooking make Spaetzle as below.
6. Mix Spaetzle and cabbage together and enjoy.
SPAETZLE DIRECTIONS:
1. Sift flour into bowl; Make impression in the center and add salt and pepper.
2. In separate container, combine 1 cup water and I cup milk. Add eggs and whisk
to combine.
3. Pour Milk and egg mixture into depression and mix well. Should be a medium
consistency batter.
4. If batter not soft enough add water by drops until the right consistency.
5. Beat batter until smooth.
6. Pour batter into spaetzle maker and drop into boiling salted water.
7. Stir gently to keep from sticking together.
8. When all have risen to the surface they are cooked.
9. Drain in colander and toss the spaetzle with 2 Tablespoon butter or margarine.
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