Eastern European, German Recipes
2 recipes found
Braised Cabbage With Apple and Caraway Seeds
Rye Spaetzle Gratin
Unless you have an Eastern European heritage or a penchant for replicating the hearty cuisine of German beer halls, it may never have occurred to you to make spaetzle at home. I have both, and the small, squiggly egg dumplings are one of the first carb-heavy, comfort-food dishes I crave when the weather turns cold. Making spaetzle is simpler than you may think. Mixing the ingredients is as easy as making pancake batter and uses pantry staples. The only potentially tricky part is turning the batter into fluffy little dumplings. There are several approaches to this. Some people like to make a thick dough and grate it through the holes of a cheese grater. But if you keep the spaetzle mix as runny as cake batter, you’ll be able to push it through a spaetzle maker (or colander) into a pot of boiling water fairly quickly.