Easy Spaetzle with Bacon, Cabbage, and Cheese
ID: b6746263...
A comforting, rustic German-style dumpling dish made entirely from scratch. Freshly made spaetzle are boiled, pan-fried to get crispy golden edges, and tossed with savory rendered bacon, caramelized cabbage and onions, and gooey melted Gruyere cheese.
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🍳 Cooking Flow
Whisk the flour, egg, milk, and salt to form a thick batter. → Crisp the bacon in a skillet, then sauté the cabbage and onions in the rendered fat and butter. → Boil the spaetzle batter by pressing it through a colander into boiling water, then drain and toss with oil. → Pan-fry the boiled spaetzle in butter until crispy and golden. → Combine everything in the skillet, melt in grated Gruyere cheese, garnish with chives, and serve.
Cooking Steps
Brief Cooking Order
Whisk the flour, egg, milk, and salt to form a thick batter. → Crisp the bacon in a skillet, then sauté the cabbage and onions in the rendered fat and butter. → Boil the spaetzle batter by pressing it through a colander into boiling water, then drain and toss with oil. → Pan-fry the boiled spaetzle in butter until crispy and golden. → Combine everything in the skillet, melt in grated Gruyere cheese, garnish with chives, and serve.
Introduction
A comforting, rustic German-style dumpling dish made entirely from scratch. Freshly made spaetzle are boiled, pan-fried to get crispy golden edges, and tossed with savory rendered bacon, caramelized cabbage and onions, and gooey melted Gruyere cheese.
Step 1
Prepare the spaetzle batter by combining the flour, egg, a pinch of salt, and milk in a mixing bowl. Whisk until smooth. The consistency should be slightly thicker than pancake batter.
Step 2
Cut the bacon into small lardons. In a skillet over medium heat, render the bacon until it starts to crisp. Remove the bacon with a spatula, leaving the rendered fat in the pan.
Step 3
Shred the cabbage and slice the onion into thin strips.
Step 4
Add a pat of butter to the skillet with the bacon fat, then toss in the cabbage and onion. Sauté over relatively high heat, seasoned with salt and pepper, letting them char slightly.
Step 5
Bring a pot of salted water to a boil. Place a colander with large holes over the boiling water. Pour the batter onto the solid part of the colander, then use a spatula to push and scrape it through the holes into the water.
Ingredients List
Important Notes
Using milk in the batter provides a more tender dumpling, while using ice water or soda water results in a lighter, springier texture.
Do not pour the batter directly onto the colander's holes at first; pour it onto a solid area and gradually scrape it over the holes to ensure clean cuts.
Tossing the boiled spaetzle with a little oil immediately after draining prevents them from clumping together.
Gruyere, Emmental, or Comte are the traditional Alpine cheeses for this dish, but any good melting cheese like sharp Cheddar can be substituted.
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