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Spaetzle Noodles with Purple Cabbage and Bacon
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4.50 from 2 votes

Homemade German Spaetzle Noodles with Cabbage and Bacon

Ingredients

  • 2 cup thinly sliced red cabbage 
  • 1 cup thinly sliced red onion 
  • 5 strips thick cut bacon, cut into small pieces
  • salt and pepper, to taste
  • ½ teaspoon minced garlic
  • 1 tablespoon butter
  • fresh chopped parsley, for garnish 

Spaetzel Dough

  • 1 cup unbleached all-purpose flour
  • ¼ cup milk
  • 2 eggs, beaten
  • ½ teaspoon fresh ground nutmeg
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder 
  • ½ teaspoon salt

Instructions

  • Making the Spaetzel:
    1. In a medium mixing bowl, combine flour, milk, eggs and spices until well incorporated, and a sticky dough forms should be somewhat loose and wet, not dry or runny).
    2. Heat a large stockpot of water (about a gallon, leaving room at top) to a boil. You want to use a large pot with plenty of room so the fresh pasta doesn’t boil over as it cooks.
    3. Once the water is at a rapid boil, press the dough in batches of about ½ cup at a time through a Spaetzel maker or colander with a spatular or wooden spoon directly over the pot of water. This should create small, dumpling-like noodles that drop into the water.
    4. Continue to press all the dough thought the Spaetzel maker or colander (careful not to get to close to the hot water, or the dough will stick), until all dough is used.
    5. Cook the Spaetzel 5-6 minutes in boiling water until they float and expand in size. Remove with slotted spoon to a bowl, to drain and set aside.
    Making the Spaetzel with Red Cabbage and Bacon:
    1. Heat a large, deep skillet over medium heat.
    2. Add chopped bacon and cook until crisp, stirring occasionally, about 7-10 minutes.
    3. Remove crisp bacon with a slotted spoon to paper towels.
    4. Add onions and cabbage to the pan with the bacon fat. Season with salt and pepper, and cook over medium heat, stirring occasionally- 7-8 minutes, until cabbage and onions are softened and lightly browned.
    5. Add the garlic and cook 1 minute until just fragrant.
    6. Add cooked Spaetzel and butter and toss to combine with the cabbage, onions and garlic.
    7. Add the crisp bacon back to the pan, reserving a bit for topping (if desired).
    8. Finish with a pinch salt and pepper
    9. Sprinkle with fresh parsley and serve hot.