Haluski With Spaetzle
From babsalaba 14 years ago
- 45 minutes to make
- Serves 6
This is my inauthentic version of haluski, made with homemade spaetzle instead of egg noodles.
Ingredients
- 1/2 pound slab bacon, cut into 1-inch pieces shopping list
- 1/2 white onion, sliced shopping list
- 1 head of green cabbage, cored and chopped coarsely shopping list
- caraway seed shopping list
- salt shopping list
- pepper shopping list
- garlic powder shopping list
- For the spaetzle: shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon ground pepper shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/8 teaspoon ground caraway seed shopping list
- 4 large eggs shopping list
- 1/2 cup milk shopping list
How to make it
- Cook the bacon until nicely crisp, then remove to a paper-towel lined plate.
- Make the spaetzle: In a large bowl, combine the flour, salt, pepper, caraway seed and nutmeg.
- In another mixing bowl, whisk the eggs and milk together.
- Make a well in the center of the dry ingredients and add the wet ingredients to the dry ones.
- Combine well until smooth. This will be somewhere between a dough and a batter, and it will be quite thick. Let it rest for 10 to 15 minutes.
- Bring a large pot of water to a boil for the spaetzle. While the water heats,to the rendered bacon fat, add the sliced onion and cook over medium-high heat until they start to soften.
- Sprinkle some garlic powder over the top and then add the chopped cabbage.
- Cover to let steam. Cook for five minutes covered, and then stir to be sure it is cooking evenly. Add a little bit of salt, pepper and caraway, stir and cover again.
- Let it cook down, stirring occasionally, until the cabbage is soft but not limp. It should still have a little bit of bite to it.
- ]Make the spaetzle:
- To form the spaetzle, press the batter through your handy-dandy spaetzle press into the water, one batch at a time, cooking for about 5 minutes, until the spaetzle is all puffy and have floated to the top of the pot. stirring gently to prevent sticking.
- If you don't have a spaetzle press, you can use a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
- Scoop out the spaetzle with a slotted spoon and set in a bowl to rest. See Photo
- Add a small pat of butter and stir well.
- Add the buttered spaetzle to the cabbage and onions, and combine well. Let it cook for a minute, then add the reserved bacon pieces.
- Taste to check the seasoning and then serve.
Spaetzle as they rest.
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