German Spaetzle


Here's a recipe my mother-in-law shared with me. Goes great with Corned Beef, Bierocks, or German Style Meatballs. Enjoy!

3 cups flour
3 teaspoons salt
1/4 teaspoon ground nutmeg
3 eggs
1 cup milk
1 pound bacon, cut into small pieces
1 cup chopped onion
1 medium head cabbage, shredded
2 cups whipping cream
salt and pepper to season

In small bowl, mix together 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 on 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). Dip them out and place in large bowl. Keep warm.

In large skillet, cook bacon until crispy. Add onion and cabbage, mixing well. Cover and simmer until cabbage is tender. Stir in whipping cream and dumplings. Season with salt and pepper. Serves 8-10.
Click here for a printable version of this recipe.