Hen House CSA Week 3: Returning to our German Roots
This week’s CSA saw an almost too-colorful-for-words bounty of produce (as you can see) and an ingredient that made me probably just a little too excited: kielbasa. I like kielbasa. Like a lot.
Amongst the realm of sausages, kielbasa edges out bratwurst and sweet Italian as my favorite.
In fact, if it were me, I definitely would have just grilled up the kielbasa, threw them on the egg buns, added a little pepper relish and mustard and gone to town.
My wife, on the other hand, offered to make German food. So…we ate German food.
Kielbasa, cabbage, and spaetzle
Now, if you’re not sure what spaetzle is, it’s a German noodle (is probably the best way to describe it), but it’s got a more a dumpling-like consistency. They have a flavor kind of like a biscuit, but their small size means they cook quickly and, when you fry them in butter, get very firm on the outside and a pleasant, nutty flavor.
You will need:
Kielbasa and cabbage
- 4 kielbasa, sliced
- 1 sweet onion, diced
- 2 tablespoons olive oil
- 1 cabbage, sliced
- Salt and pepper
- 1 tablespoon butter
- 1 1/4 cups flour
- 2 eggs
- Salt and pepper to taste
- 1/3 cup milk
- First, start the kielbasa and onion cooking by tossing the sausage, onion, and olive oil in a skillet over medium heat. Stir occasionally.
- When the kielbasa is done cooking, add the cabbage and another pinch of salt. This will happen at some point while we are making the spaetzle.
- Now, make the spaetzle by mixing the dry ingredients together in one bowl and beating the eggs in a second bowl.
- Alternate pouring a little milk and a little egg into the dry ingredient bowl, mixing the entire time.
- Continue until the milk and eggs are gone.
- Bring a pot of salted water to boil over high heat.
- Use a spaetzle press or push the dough through a cheese grater with large holes to make the spaetzle. Add to the water.
- Repeat until all the dough is in the pot.
- Cook for 3 minutes or until the noodles are floating on the water.
- Once the spaetzle is done, drain and let sit until the cabbage is done cooking.
- When the cabbage is done, add the spaetzle to your skillet and make a hole in the center.
- Add the butter and let it melt, then stir so that the butter coats as much of the spaetzle as possible.
- Cook for another 2-4 minutes or until the spaetzle is slightly firm, give it a good stir to mix with the cabbage mixture.
- Serve and enjoy!
Oh, and as before, Hen House has supplied me with the produce from the CSA, therefore, this qualifies as a sponsored post.