Mustard Spaetzle and Cabbage
Tom Bivins, Crop Bistro & Brewery
Yield 4 entrée or 8 appetizer portions
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.