This is one of those good, down-home comfort foods that brings the health and the flavor, too. According to my husband, it leaves a good feeling in your mouth and a satisfaction in your stomach afterwards. Can’t beat food like that!
FIRST, DIRECTIONS FOR COOKING SPAETZLE:
Mix in a bowl:
1 cup spelt flour
overflowing 1/2 tsp. salt
1/2 tsp. nutmeg
sprinkling of white pepper
Then add:
3 eggs
Beat until well-mixed.
- Meanwhile, heat a skillet or pan with 2-3 inches of boiling water.
When boiling, spoon thin portions of the spaetzle mixture into the water.
Boil for 3 1/2 minutes, turning over at least once. - Pull spaetzle pieces out and place into pan that has butter, garlic powder, onion power, and salt sizzling in it. Fry the spaetzle until browned on two sides.
This modernized variety has more eggs and a different grain than is usually used in spaetzle…but it’s delicious and nutritious! Think of a cross between dumplings and noodles — that’s the texture — even if it does look like lumps of oatmeal!
NOW, PREPARE THE SAUERKRAUT
At the same time as the spaetzle is frying, heat olive oil in a separate pan. Slice into the hot oil:
1/4 – 1/2 small head of green cabbage, thinly sliced
1/4 of a large sweet onion
Sprinkle with:
salt and black pepper
onion powder
garlic powder
Add in:
Cooked ground beef — as much or as little as you like
When cabbage is bright and onions can be pierced through, add and simmer for 2 additional minutes:
2-3 TB apple cider vinegar
Put the freshly fried spaetzle on a dinner plate and top with homemade sauerkraut / beef mixture, and enjoy! May also top with stoneground mustard and / or sour cream!
*** NOTE: Spaetzle is NOT a gluten-free recipe because spelt contains gluten. However, the sauerkraut / beef mixture could be served on potatoes instead of spaetzle for a GF meal.
Nummies Please! 