- 3 cups All Purpose Flour
- 4 whole Eggs
- 1/2 cup Milk
- 2 tablespoons Whole Grain Mustard
- freshly ground Black Pepper (to taste)
- 4 tablespoons Butter
- 1 head Green Cabbage (cored and medium diced)
- 1 Yellow Onion (medium diced)
- Flat Leaf Parsley (chopped to garnish)
4 whole Eggs, 2 tablespoons Whole Grain Mustard, 1/2 cup Milk, Salt, 3 cups All Purpose Flour - Whisk together the eggs, mustard and milk and season well with salt. Add the flour and bring together to form a sticky batter. Dampen a small cutting board with water spread the spaetzle batter in a 2-inch wide line down the tray. (It may spread a little bit during the resting process, that’s O.K.) Refrigerate and let rest for two hours.
4 tablespoons Butter, 1 Yellow Onion (medium diced), 1 head Green Cabbage (cored and medium diced), freshly ground Black Pepper (to taste)- Bring a large pot of salted water to a boil. Place a large dutch oven or sauté pan over medium heat. When the pan is hot, add the butter along with the onion and a pinch of salt and cook until soft and translucent, about 10 minutes. Add the cabbage and mix to coat with the onions and butter. Add another pinch of salt and some freshly ground black pepper and cook until the cabbage is soft. While the cabbage is cooking, start to cook your spaetzle.
Flat Leaf Parsley (chopped to garnish)- Hold the cutting board over the pot of boiling water, and with a bench scraper, cut 1/4-inch wide strips from the line of batter in to the boiling water. Cook until the spaetzle floats, then another 30 seconds more. Remove the spaetzle from the water with a slotted spoon and add it to the cabbage mixture. Continue this process until all of the batter is used. Thoroughly mix everything together and serve, garnished with freshly chopped parsley.
- Note that the dough should be tacky, because spaetzle is wetter than a regular pasta dough.
- Keep your hands wet so the dough doesn’t stick.