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Spaetzle with Cabbage, Apple, and Alpine Cheese

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

By Ivy Manning

Published 2015

  • About

Instead of a side dish alongside roasted meats, as they usually do in Germany, I like to toss these little easy-to-make simmered dumplings with sautéed shredded brussels sprouts, chopped apple, and nutty aged cheese.

Ingredients

Method

  1. Follow the instructions on see recipe to make the spaetzle batter. Bring a saucepan of salted water to a simmer over medium-low heat.
  2. Hold the squeeze bottle in one hand over the water and squeeze out about a quarter of the batter in a slow, steady stream while snipping it into ¼-inch (6-mm) lengths with clean kitchen scissors

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