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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