German Dinner Special: Creamy Spätzle with Sautéed Wild Mushrooms and Braised Red Cabbage

Allergens

Dairy (in the cream) - Gluten (in spätzle, if using a packaged product)

Ingredients

• 1 lb spätzle (freshly made or packaged)
• 2 cups wild mushrooms, sliced (e.g., cremini, shiitake, or chanterelle)
• 1 small head red cabbage, shredded
• 1 medium onion, thinly sliced
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup white wine (e.g., Riesling or Gewürztraminer)
• 2 tablespoons brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot of salted boiling water, cook the spätzle according to package instructions or, if using freshly made spätzle, until cooked through and tender. Drain and set aside.
2. In a separate pan, melt butter over medium heat. Add sliced onion and sauté until softened and golden brown, about 5 minutes.
3. Add the wild mushrooms to the pan with the onions and cook for another 5 7 minutes or until tender and slightly caramelized.
4. In a large saucepan, combine red cabbage, white wine, brown sugar, apple cider vinegar, water, and a pinch of salt. Cover and simmer over low heat for about 30 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced to a glaze like consistency. Season with freshly ground black pepper, to taste.
5. Stir in the heavy cream into the mushroom mixture and cook for another 2 3 minutes over low heat. Season with salt and freshly ground black pepper, to taste.
6. Toss the cooked spätzle into the mushroom sauce and mix well to combine.
7. To serve, place a generous portion of the creamy spätzle onto each plate, followed by a side of braised red cabbage. Garnish with freshly chopped parsley and enjoy!

Chef’s Insight

The key to this dish is balancing the flavors and textures - creamy, tender, and slightly crunchy elements come together harmoniously in each bite.

Notes

Adjust seasonings to taste and feel free to experiment with different types of wild mushrooms or spices in the sauces for a personal touch.