Ingredients
- 1 medium savoy cabbage (1 1/2 pound)
- ¾ teaspoon whole caraway seeds
- 6 tablespoons unsalted butter
- 3 large leeks, thinly sliced (3 cups)
- 2 garlic cloves, finely chopped
- Large pinch chile flakes
- 1 thyme branch
- 2 teaspoons apple cider vinegar, or more to taste
- 1 ¾ teaspoons kosher salt, more as needed
- 180 grams all-purpose flour (1 1/2 cups)
- 100 grams rye flour (3/4 cup)
- 2 large eggs, lightly beaten
- 1 to 1 ½ cups whole milk, as needed
- 8 ounces Gruyère or Emmentaler cheese, grated (2 cups)
- Ground black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
541 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 23 grams protein; 139 milligrams cholesterol; 1037 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Discard the outer leaves of cabbage; quarter, core and slice the rest. Using a mortar and pestle or the flat of a knife, lightly crush the caraway seeds. Melt the butter in a very large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until tender and lightly colored, 5 to 10 minutes. Stir in the caraway, garlic, chile and thyme; cook 1 minute. Add the cabbage and cook, tossing frequently, until very tender and wilted, 7 to 10 minutes. Season with vinegar and 3/4 teaspoon salt or more to taste. Remove from heat and cover to keep warm.
- Bring a large pot of salted water to a boil. In a large bowl, whisk together the flours and 1 teaspoon salt. In a separate bowl, whisk together the eggs and 1 cup milk. Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon to combine. The consistency should be that of a sticky cake batter. As the batter sits, it will absorb more liquid; add more milk as needed to keep it loose.
- Working in batches, press the spaetzle through a spaetzle maker or a colander into the boiling water. (If using a colander, either hold it with oven mitts so you don’t burn yourself over the steaming water, or get a friend to help). As the spaetzle rise to the surface, scoop them out with a slotted spoon and transfer to the skillet with the cabbage. Once all of the spaetzle has been added, toss the mixture well.
- Heat the oven to 425 degrees. Scrape the mixture into a 1 1/2-quart gratin dish. Scatter cheese over the top. Bake until golden and bubbly, 20 to 25 minutes. Grind a generous amount of black pepper all over the top of the gratin, then serve.
1 1/2 hours
Dining and Cooking