KRAUTSPATZLE

KRAUTSPATZLE (with sauerkraut, for four)

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2 pounds sauerkraut

4 tablespoons butter

1 onion, minced

½ to 1 cup water, as needed

¼ pound diced, smoked, cooked ham or pork loin (optional)

salt and pepper to taste

¾ pound spatzle, browned with a little butter (recipe follows)

 


 

1.If sauerkraut is very sour, wash it in a colander once, or even twice, if necessary. Press out excess water.

2. Heat butter in an enameled skillet and when it is hot, add the onion and saute slowly until it begins to soften. Add the sauerkraut and fry over low heat, stirring with a fork, until both kraut and onion are golden brown. If dry, add water as needed. Stir in chopped ham or pork loin if you are using it. Season with salt and pepper.

3. Cook spatzle in salted water, drain well and toss until golden in a little hot butter. Add to the pan with the sauerkraut and fry together for a minute or two.

 

NOTE: Good with schnitzels!

 

from Mimi Sheraton, The German Cookbook


 

 

SWABIAN SPATZLE (for four)

2-1/4 cups flour

1 teaspoon salt

1 egg, well beaten

¼ to ¾ cup water

 


 

1.Sift flour and salt into a bowl. Add egg and mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop them into a pot of boiling salted water. There should be only one layer of spatzle at a time in cooking water. Boil gently 5 to 8 minutes, or until you want to try a few and find them done. Remove from water with a perforated spoon and drain.

 

from Mimi Sheraton, The German Cookbook

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