Chef Tom Bivins cooks mustard spaetzle and cabbage - WCAX.COM Local Vermont News, Weather and Sports-

Chef Tom Bivins cooks mustard spaetzle and cabbage

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Mustard Spaetzle and Cabbage

Tom Bivins, Crop Bistro & Brewery

Yield 4 entrée or 8 appetizer portions


3 eggs

1/3 cup Milk

¼ cup Grain Mustard

½ cup water

Pinch of Kosher Salt

Pinch of black pepper

Pinch of Nutmeg

1 TB. Herbs (parsley, tarragon or sage), finely chopped

9 oz. All Purpose Flour

 ½ cabbage, shredded fine

4 oz. Butter


 Combine the eggs, milk, grain mustard and water in a mixing bowl with a paddle attachment.   Season mixture with salt, pepper, nutmeg and herbs.  Add all the flour and beat on medium speed until smooth.  Allow the mixture to rest covered for 1 hour.

While the  mixture is resting, finely shred the cabbage- removing the core and leaving only the leafy pieces.  Blanch briefly and run under cold water.    Drain well.  Set aside.  

Heat a large pot of salted water to a simmer over medium heat.  On a separate burner, heat a large sauté pan or frying pan with butter.  Work the mixture through a spaetzle maker or a colander into the simmering water. 

When the dough comes to the top of the pot, remove it with a slotted spoon.   At this point, you can toss into cold water to chill down immediately or toss immediately into the sauté pan and cook to a golden brown.   Add the cabbage and continue cooking.  Serve with beer! 


Add grilled brats or knockwurst or diced ham, chopped bacon or even top with a poached egg. If you don't like cabbage try kale or other leafy greens. 

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