Nevertheless, let's take a few easy-peasy, extra cooking steps to prepare 2 scrumptious recipes for Red, or is it Blue Cabbage and SpƤtzle ... or is it SpƤtzli? It all depends on where in the world you live!:
Ingredients:
3) We don't own a SpƤtzle maker. (Unless you make SpƤtzle often it's not worth buying one. Also, we don't want to clean it.) We dip a teaspoon into the boiling water then scoop up the dough to drop into the boiling pot. Good enough! Work fast so all the dumplings have about the same cooking time. Should you make a big quantity, cook them in batches. Boil each batch of SpƤtzle for 2 minutes.
Red Cabbage (or Blaukraut in German)
Ingredients:
Red cabbage, a large head {blue cabbage, Mamma!}
1 medium onion
1 bay leaf
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| Red or green cabbage works in the recipe. |
1 large bouillon cube, any flavor (or substitute 1 teaspoon of salt)
1/2 teaspoon black pepper
Sprinkle of soy sauce (or Maggi, a German soy sauce)
1 teaspoon dried garlic
1 teaspoon dried parsley
1/4 teaspoon nutmeg
1/3 cup cider vinegar
1 finely cut up tart apple
Optional: The next 2 ingredients make the Blaukraut dish spicy. Not traditionally German.
1 1/2 teaspoons cumin
1 1/2 teaspoon caraway seeds
Directions:
1) Using a knife, shred the cabbage. It shreds itself in minutes if you slice in strips. Toss the shredded cabbage into a large 12-inch chef skillet or pan. Lightly brush the bottom of the pan with butter or vegetable oil if you wish. I don't, and the cabbage still cooks without sticking. Butter adds extra flavor.
2) Dice and add the onions. The dish will be delicious with or without a finely chopped apple, but if you decide to cut one up toss it in also.
3) Next add the seasonings: a bay leaf, bouillon cube (or salt), pepper, garlic, parsley, nutmeg, optional cumin and caraway seeds; and vinegar.
4) Cover with a lip and simmer on low-medium heat for 20 - 25 minutes until the cabbage is tender. Watch towards the end to not overcook. I aim for firm, yet fully cooked cabbage. I also give it a final taste and add another pinch of seasonings, or vinegar if needed. (Should the vinegar be too sharp for your taste, a pinch of sugar will temper it. Normally the cabbage tastes delicious and exactly right without any sugar.)
The dish is super tasty warm or at room temperature. Vinegar gives Blaukraut about a 2 week, refrigerated shelf life.
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SpƤtzle (a pasta, or German dumpling)
(Makes about 2 servings and should be made fresh, not days in advance.)
2 eggs
1/3 cup milk
1 1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon nutmeg (I use a few turns of a nutmeg mill.)
1/2 teaspoon white pepper (I just give the white pepper a few shakes. Cooking is chemistry, yet not rocket science.š)
Directions:
1) Into a mixing bowl whisk together the eggs, flour and milk. I like to pour the milk in last, a little at a time as I whisk, so the batter isn't too thin.
2) Add the salt, nutmeg and white pepper and keep whisking. You can always add more milk or flour to get the right consistency. (There's no risk of ruining the batch, only the risk of ending up with a bigger batch than desired.)
4) Boil a large pot of salted (use 1 teaspoon salt) water.
5) Strain and sprinkle with dried parsley Butter is optional, between you and the bathroom scale.
Red Cabbage and SpƤtzle are usually eaten as side dishes with ham or Bratwurst. Yet all by themselves, you have a protein, starch and vegetable. Guten Appetit!
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