Easy Spaetzle with Bacon, Cabbage, and Cheese
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. Chef's tips: (1) Using milk in the batter provides a more tender dumpling, while using ice water or soda water results in a lighter, springier texture. (2) 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. (3) Tossing the boiled spaetzle with a little oil immediately after draining prevents them from clumping together. (4) Gruyere, Emmental, or Comte are the traditional Alpine cheeses for this dish, but any good melting cheese like sharp Cheddar can be substituted.
- Time: 20 min
- Servings: 1
Source: ChefChef
Ingredients
- About 1/2 cup All-purpose flour
- large Egg
- tablespoons Whole milk
- To taste Salt
- strips, chopped Bacon
- Small wedge, shredded Green cabbage
- to 1/2, sliced Yellow onion
- tablespoons, divided Butter
- A splash Vegetable oil or Olive oil
- Grated, to taste Gruyere cheese
- To taste Black pepper
- Finely chopped, for garnish Chives