Sautéed Spätzle with Cabbage is a quick and easy dish that’s sure to be a hit with the whole family! Tender spätzle is tossed with sautéed cabbage and onions, then seasoned with a touch of apple cider vinegar and a hint of cumin for extra flavour. It’s incredibly delicious and comes together in just 35 minutes with only a handful of ingredients. With minimal prep and maximum flavour, it’s the perfect go-to for busy weeknight dinners!
Sautéed Spätzle Ingredients & Tips
With fresh spätzle from the refrigerated section, you’ll have this dish on the table in no time! Sautéed Spätzle with Cabbage is a hearty, satisfying main that comes together with just a few simple ingredients, most of which you probably already have on hand. Here’s a breakdown of what you’ll need and a few tips to make it even better:
- Butter: Adds a rich, buttery flavour and helps to sauté the vegetables.
- Onion and garlic: Provide a savoury base with natural sweetness as they cook down.
- Pointed cabbage: Delicate in flavour and tender in texture, but you can substitute with green or savoy cabbage.
- Vegetable or chicken broth: Adds moisture and depth of flavour to the cabbage.
- Apple cider vinegar: Provides a subtle tang to balance the richness of the butter and spätzle.
- Cumin seeds (optional): Adds warmth and earthiness. Skip if you prefer a more straightforward flavour.
- Salt and pepper: For seasoning and bringing out the flavours.
- Fresh pre-made Spätzle: Use fresh or frozen spätzle for convenience, or substitute with other egg noodles.
- Caramelised onions: This optional topping adds a delicious sweetness and depth of flavour. If you’re short on time, swap them out for store-bought crispy fried onions, called “Röstzwiebeln” in Germany.
Sautéed German Egg Noodles in 3 Easy Steps
In just 30 minutes, you’ll have this hearty skillet of spätzle, onions, and cabbage ready to enjoy!
- Cook the Cabbage: Melt some butter in a large pan and sauté the onion and garlic until soft and fragrant. Add the sliced cabbage and let everything cook down until it’s tender and starts to caramelise slightly.
- Sauté the Spätzle: Add the fresh spätzle directly to the pan with the cabbage. Sauté for a few minutes until the spätzle is heated through and lightly golden.
- Serve & Enjoy: Plate it up, top with fresh herbs and a sprinkle of cheese if desired, and dig in. It’s that easy!
For detailed quantities and step-by-step instructions, check out the printable recipe card below.
5 Reasons to Make Sautéed Spätzle with Cabbage
- Quick and Easy: Ready in just 30 minutes, this dish is perfect for busy weeknights.
- Minimal Ingredients: Uses pantry staples like cabbage, onions, and pre-made spätzle.
- Comforting and Flavourful: A mix of buttery spätzle and tender cabbage with a hint of apple cider tang.
- Family-Friendly: Mild flavours make it suitable for everyone, including picky eaters.
- Perfect Weeknight Meal: Minimal ingredients and easy prep make it ideal for busy evenings.
- Versatile and Customisable: Add bacon, mushrooms, or cheese to create your own variation.
Looking for more delicious German-inspired dishes? Try my Zurich Ragout (Zürcher Geschnetzeltes) with Turkey, Traditional Jägerschnitzel (Cutlets with Mushroom Sauce) and Pan-Fried Potatoes with Chanterelles.
Sautéed Spätzle with Cabbage FAQ
Yes, green cabbage, savoy cabbage, or even napa cabbage can be used in place of pointed cabbage.
Absolutely! Substitute butter with vegan butter or olive oil, and use vegetable broth for a fully vegan version.
Yes, homemade Spätzle is delicious! Check out my Homemade Spätzle Recipe for a step-by-step guide.
Sautéed Spätzle with Cabbage
Sautéed Spätzle with Cabbage is a quick, 30-minute dish featuring tender egg noodles sautéed with buttery, caramelised cabbage and onions, perfect for a comforting meal or side.
Ingredients
For the Sautéed Spätzle and Cabbage:
- 2 tablespoons butter, plus extra for sautéing the Spätzle
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small pointed cabbage, thinly sliced (500-600 g, about 300 g sliced)
- 1/2 cup vegetable or chicken broth
- 1 tablespoon apple cider vinegar (organic, unfiltered)
- 1/2 teaspoon cumin seeds (optional)
- Salt and freshly ground pepper, to taste
- 1 package fresh pre-made spätzle noodles (500 g)
For the Caramelised Onions (optional):
- 1 1/2 tablespoons unsalted butter
- 1 large onion, thinly sliced
- salt, to taste
To Garnish:
- Fresh chopped parsley or microgreens
- Grated Parmesan or Gruyère cheese (optional)
Method
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Prepare the Caramelised Onions (Optional): In a skillet, melt the butter over medium heat. Add the sliced onion and stir to coat with butter. Let it cook undisturbed for about 5 minutes until it begins to soften and brown. Reduce the heat to low, add a pinch of salt, and continue cooking, stirring occasionally, until the onions are deeply caramelised and very soft, about 20-30 minutes. Remove from heat and set aside.
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Sauté the Cabbage: In a large, deep non-stick skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until soft and golden brown. Add the sliced cabbage and cook for 4-5 minutes, stirring occasionally until it starts to soften.
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Pour in the broth and apple cider vinegar, and add the cumin seeds if using. Lower the heat to a gentle simmer. Let the cabbage cook for 10-15 minutes, or until tender and the liquid has reduced. Season with salt and pepper to taste.
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Sauté the Spätzle with Cabbage: Add the pre-made spätzle directly to the pan with the sautéed cabbage. Sauté everything together over medium heat for about 5 minutes, allowing the spätzle to soak up the flavours and become lightly golden and crisp in some spots. Add extra butter if you prefer a richer flavour. Taste and adjust seasoning with additional salt and pepper, if needed.
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Serve and Garnish: Serve the sautéed spätzle and cabbage on plates, topped with caramelised onions if using. Garnish with freshly chopped parsley or microgreens, and sprinkle with grated Parmesan or Gruyère cheese, if desired.
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Enjoy!
Notes
- For a heartier version, add smoked diced bacon or sautéed mushrooms to the dish.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat until warmed through.
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