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Cabbage powder in spaetzle

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A couple of years ago when looking at dried and powdered vegetables at an online store, I thought of using cabbage powder in spaetzle, and included it my order. By the time it arrived, I had no idea why I ordered it. I remembered months later, but didn't actually try it. Last night I finally opened the packet (non-specific vegetable aroma, similar to smell of store-bought vegetable bouillon). FLying blind, I use a tablespoon of the powder to a cup of flour. I can't say that the spaetzle taste any different than they usually do. Does anyone know how much I need to use, or how much I *can* use without the spaetzle disintegrating as they boil?

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  1. I've never seen that use. I have seen various recipes that herbs for flavor, but haven't tried them myself. I have tried a Swiss variation that adds grated apple to the batter. The first time I used a coarse grater, and had trouble getting the apple part through the maker holes. The apple proportion is fairly large, but it is a solid add in, not a flour replacement.

    You might be able to use a higher proportion of this cabbage powder if you use a higher gluten flour, and beat the batter more (to develop gluten in the remaining flour). I'm no longer afraid to stir the batter well because I realize I like my spaetzle on the chewy side.

    3 Replies
    1. re: paulj

      That additive to Spätzle is a new one. It could be added, of course, using any flour, if you wanted.

      I make it for the family about once per week, and I've never seen this here, or across the frontier in Germany. We sometimes add Nutmeg, Salt, and Pepper, but aside from that the basics start with only common flour, and egg. It can be light or heavy in consistency, as people like.

      For the reason Pauli states above, Apples, cooked Onion, Cheese, Herbes, and Speck are added primarily to the finished dish. That material would not make it through our Spätzlepress.

        1. re: paulj

          Thank you. Great website.

          We are not into desserts much, which is probably why we missed this "experience" from Thurgau.

          We have Fondue and Galettes once per month (our national custom to use the leftover bread, etc.) but for the record we have never had Chocolate Fondue, either. We read here that that was actually an American invention in New York.

          His photo essays on Alp Kase, my summer favourite, is quite accurate. Excellent interior photos ! On to the workday.