In Germany and Austria, spaetzle is generally served as a side dish with long-roasted meats. Here, we take a store-bought shortcut by purchasing spaetzle, which means this satisfying side can be on the table in 20 minutes. The cabbage, mustard, and apple capture some of the quintessential flavors of Germany, while providing a foil for the richness of roasted or braised meat.
Makes
4 servings
Total Time
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Ingredients
BOIL:
SAUTÉ:
TOSS:
Test Kitchen Approved
Test Kitchen Tip
Look for prepared spaetzle [SHPEHT sluh] in the dried pasta section of the grocery store.
Instructions
Boil apple juice, water, and 1 Tbsp. salt in a saucepan over high heat. Stir in spaetzle and cook until tender, 15 minutes; drain.
Sauté onion in oil in a sauté pan over medium-high heat until onion softens and begins to brown, 2–3minutes; season with pepper.
Toss spaetzle with onion, cabbage, parsley, and mustard.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 341
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 49mg 16%
Sodium 823mg 34%
% Daily Value*
Carbs 58g 19%
Fiber 2g 8%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
