Mustard Spaetzle with Braised Cabbage and
Apple So, we are going to make a quick spaetzle.
This is actually a fun recipe to do at home. I am going to start with the sauce, again,
a very simple sauce. I got some chopped onions in here. I am going to put it into a pan.
Just pull out one small onion, roughly chopped but in medium high heat on the pan. I am going
to add a pinch of salt and we are going to let that sort of cook down for 2 to 3 minutes.
Then we are going to add caraway seed. Now, caraway seed is used a lot in those dark brie
breads or those dark breads. It is used a lot in Austrian cooking, Swiss cooking, and
German cooking. It has got a really really nice flavor. You don’t have to add this,
you can add really whatever you want but I am adding a whole to sort of pop a little
bit and add a really nice aroma once it hits the hot pan. And then we are going to add
some green cabbage. A traditional German vegetable.
And one of those vegetables that seem to get bigger in the fridge and then never goes away
so it is great to find recipes to use it all up. So I am going to roughly chop up this
cabbage and you can use red cabbage as well. You can use kale, brussel sprouts.
Any of your cruciferous vegetables which are great and natural detoxifiers on supporting
your body and your natural way of fighting off infection and disease.
So I just roughly chopped it off and we are going to put that in there. And, last ingredient,
an apple. This again, goes really really well with the cabbage and the onion. They add a
little bit of sweetness to it. You can add your favorite apple, this is a crispin and
it is actually from Chudleigh’s. Do you know where Chudleigh’s is?I used to love that place
as a kid. It was cool to find that the grocery store had that Chudleigh’s sticker on it.
I will give that a try. Just again, roughly chop it up. It is sort
of the last thing that goes in, the apple. You will like a little bit of texture to it,
so it is okay if it cooks down and I am making just a smaller portion here so I am just going
to use only half the apple. Done. And then give it some time for it to cook. Give it
like 5 minutes, just so it starts to welt so you got a little bit of color. And then,
we are going to add a quarter cup of apple cider vinegar. This is going to give it that
almost kraut sort of feel to it, it is going to give a little bit of that acidity, a little
bit of zing. It is like you are making sour cream without the bacteria. We are going to
put that in and then right away we are going to trap it. I want the steam inside laid on
top. I’ll turn it down to medium just so that it is not going crazy. And that will
take about another 5 minutes just until it welts. It is a really really sort of quick
sauce. And while that sauce is simmering doing its
thing, we are going to make our spaetzle. So, like I said, we are using rye flour, you
can use any sort of whole grain flour in this. The liquid to dry ingredients in this recipe
is good for a whole grain flour. I tested it out just because whole grain flour tends
to absorb a little bit more liquid. Just so if you do use an all purpose flour just add
a little less liquid. So add one cup of flour, two eggs and half a cup of milk but that is
just more to make it lighter you can even add water to this if you do not want to dare
in there. We are going to add some chive just because I like chives but you can add any
herbs in there. I like your reasoning. Why not? As long as I don’t see the “C”
word. Then…No cilantro today. Mustard. This is a mustard spaetzle, so we are going to
put mustard. If you don’t like mustard, you don’t have to add it. We are doing a
really grainy Dijon here. Whole grain mustard and I am adding a good couple of scoops. Would
be just as good if you didn’t flavor it with the mustard? Or would you put like another
herb? Absolutely, I mean, this is a beautiful flavor, I mean you are making your own sort
of dumpling so you can add whatever the flavors you want. If you don’t like mustard, maybe
you like a little curry powder, maybe you like a little smoked paprika or maybe just
plain, maybe a little bit of orange zest, you know, lemon zest or something. The grainy
mustard gives it a really cool look because of all those mustard seeds in there. So what
you are looking for is kind of stir it up, this is going to be a pretty wet dough. So
it is not like a traditional pasta dough which would be pretty firm. This is dumpling dough,
that would be kind of like in a mix between pancake and a pasta dough. So this is exactly
what we are looking for, so see how it is thick but slides off of the spoon. And then
that’s it. That’s done. That’s ready to go into our boiling water to cook. Now,
we tested a few different ways to cook this. I consulted all Austrian cook books. And I
will show you a few and I will show you my favorite because it is kind of fun and it
is pretty easy to cook. So, one of the first ones is to use a strainer, with holes in it
and what you will do is put it over the water, like this, and I am going to pour a scoop
of the dough in there and then I will use a spatula to press it through the holes and
this take like a minute to cook. So what you are doing is, it is almost like you have a
cookie cutter and your pushing the dough through it, or a pasta maker, right? So you are creating
this little dumplings or this little almost rice pellets that are going to be coming through
and cooking in the water. That’s the better way. I was thinking of a Play-Doh Funhouse.
Yeah! I had that when I was a kid too. It is probably not the best thing. Push the Play-Doh
through. So you will do a little bit at the time and you will get these little shapes
and they come through. It is pretty easy; I just found it a little messy. But that’s
pretty much it. Look at these tiny spaetzles. Rather than just spend time hand rolling them.
Yeah, and that’s what a spaetzle is. There is little odds and ends in there, there is
kind of shapes. But, that is one way, it’s a little messy. Not your favorite? Not my
favorite. Yeah, you can drop them in. There is another one you can put it in a plate.
We’ll add just a little bit of water to the top just so it slides a little easier.
And then you will use like a little butter knife and just cut off little dumpling sides
chunks and that is a little faster, it is easier to clean up late and you can get larger
ones, and I like the larger dumplings. So you can do that a few times until all of those
are done. You don’t have to get your hands sticky, which is nice. The funniest way, though.
This is a potato ricer; some people might have this to make mashed potatoes. This is
playing in the kitchen; this is where it gets really fun, until you get, again, a nice big
piece. And, like I say, if you don’t have fun in the kitchen, there is no point… Well,
there is a point but…Why not have fun? This will come out like…That is so much easier!
And you get these cool, longer strings. So is there a perfect spaetzle shape that
we are looking for or it doesn’t need to be perfect?
No, it doesn’t need to be perfect. It is really like these irregular shapes, and that’s
the point of a spaetzli, its kind of odds and ends, really really fun. And, they are
pretty much done once they start floating. Because they are so small they float almost
immediately so I will give them maybe just a minute. Those are done… and usually you
can add it some brown butter. Sort of nutritional some nice little side. But I like it with
the cabbage and the apple, it makes it a little more of a heartier dish, right? So we are
going to add this right into the sauce. Really nice texture, really nice flavor. The mustard
goes really well with the other ingredients. And Christy said, you know, if you want a
complete meal you can serve this with a nice piece of chicken.
Yeah, so you are not getting too much protein here, so you want to serve it with something
on the side. So, chicken, fish, if you are a vegetarian some lentils and your pasta sauce
would be really nice. Smells good? That’s a good thing! Starts
with the smell, the appetite. And… we eat with our eyes as well so creating a beautiful
dish is very important. That’s right. Taste is precise!
Taste is king, that’s true. That’s it, so cabbage, apple, little bit of onion, some
of those spaetzle dumplings. A warm Austrian meal. That’s it, here we go!