1 head of green cabbage, cored and chopped coarsely
For the spaetzle:
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/8 teaspoon ground caraway seed
4 large eggs
1/2 cup milk
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. [Photo23545]
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.