Kraut (cabbage) With Spaetzel

Kraut (Cabbage) With Spaetzel

 Recipe of Barb Wiemels.  Our Labor Day Pot-luck is always a hit.  This year it was Barbara's recipe that everyone who enjoyed it requested the recipe.  So here it is folks!

This is a two step recipe:

1 stick butter, not margarine
1 medium head cabbage, chopped
1 med onion diced

In a 4 quart kettle or pan melt butter, add chopped cabbage and diced onion.  Place lid and cook over medium to low heat about one hour until cabbage is brown.  Stir occasionally.  When

Spaetzel:

1 cup flour
1/2 teaspoon baking powder
1 egg
Water
 

About one-half hour before cabbage is done, bring a pan of water to a boil, adding a small amount of salt.  Mix the flour, baking powder, and egg.  Add water a small amount at a time to bring dough to the correct consistency.  Spaetzel dough should be soft not stiff or runny.  With the tip of a teaspoon drop small amounts of spaetzel batter into the boiling water.  It will rise to the top of the boiling water when done.  Remove with a slotted spoon and drain.  Place on a plate. 

When cabbage is almost finished cooking add the spaetzel to absorb the flavor of the cabbage mixture.

NOTE:  If Spaetzel is made to far in advance before adding to the cabbage, they become gummy or mushy.