Spaetzle with Cabbage, Apple, and Alpine Cheese

Name: Spaetzle with Cabbage, Apple, and Alpine Cheese
Yield: Makes 4 servings
Cuisine: German
Ingredients: Aged cow’s milk cheese, such as Comté, Gruyère, or Raclette, 1 cup (4 oz/125 g) shredded; Savoy or green cabbage, 4 cups (12 oz/375 g) chopped; Braeburn apple, 1, peeled if desired, quartered, cored, and sliced; Fresh thyme, 2 teaspoons chopped; Apple cider vinegar, 2 tablespoons; Extra-virgin olive oil, 1 tablespoon; Unsalted butter, 3 tablespoons; Spaetzle Batter; Garlic, 2 teaspoons finely chopped; Shallots, ½ cup (2 oz/60 g) thinly sliced; Sea salt and freshly ground pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

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

Spaetzle Batter
Unsalted butter, 3 tablespoons
Extra-virgin olive oil, 1

Europe
Germany
Side dish
Dinner
Autumn
Vegetarian

Method

Follow the instructions on see recipe to make the spaetzle batter. Bring a saucepan of salted water to a simmer over medium-low heat.
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