Spaetzle sauteed in brown butter with cabbage and onion
J. Kenji López-Alt · ♥ 8.8K likes · 322.8K views · 7 min video
Read about gnocchi and spaetzle in the BrightCulinary Book
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Ingredients
Method
Techniques
- 70 g flour
- 1 whole egg
In a dry bowl combine 70 g flour, one egg, about two and a half tablespoons of milk and a pinch of salt.
- 2½ tbsp milk
- salt
Whisk into a batter that just flows, a little thicker than pancake batter and thinner than crepe batter; add chives and cracked black pepper.
- chives
- cracked black pepper
- salted water
- butter
Bring salted water to a boil and start butter browning in a pan.
Push the batter through a spaetzle maker, or a colander with a spatula, into the boiling water so little bits fall in and cook; pull them out and set aside.
- green cabbage
- onion
Shake the pan while the butter browns so it does not sputter and browns evenly; add green cabbage and onion.
- salt
Let the spaetzle drain a little, add to the pan with a little more salt and more chives, and saute.