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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spaetzle Recipe

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This recipe for Spaetzle, by , is from The Spreitzer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Unger

Category:
Category:
 


Ingredients:  
Ingredients:  
3 eggs
1¼ cup flour
½ tsp salt

Directions:
Directions:
Boil water with salt
Mix the eggs and flour
Using a Spaetzle press, press the dough into the boiling water.
Takes 1-2 minutes to cook
Empty into strainer
 

Spaetzle and Cabbage


Ingredients:  
Ingredients:  
1 package store-bought spaetzle (either in a box or fresh in the refrigerated section)
½ head cabbage
1 stick butter
½ tsp. garlic salt
1 tsp. paprika

Directions:
Directions:
Boil boxed spaetzle according to package instructions and drain in colander. If using fresh spaetzle, skip to next step.

Cut the core out of the cabbage and slice into thick strips, about ½-inch wide (doesn't have to be exact).

In a large skillet, melt butter and sauté cabbage about 5 min., stirring regularly. Season with garlic salt to taste and continue cooking till cabbage starts to soften. Add paprika, enough to give cabbage a nice golden color, continue cooking till cabbage is soft and cooked through, about another 5 min.

Add spaetzle and stir so spaetzle and cabbage are nicely mixed. Serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
If you don't have a spaetzle press to make the recipe below, try the spaetzle and cabbage dish on the next page, using store-bought ingredients!

Angie picked up the idea for the spaetzle and cabbage dish after Angie, Rick and Michael's trip to Germany. This is one of Michael's favorites. Great side dish for anything!

 

 

 

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