Thursday, December 15, 2011

German Knockwurt with Red Cabbage and Spatzle

I pulled some knockwurst from the freezer for tonight's dinner.  I had a jar of German red cabbage.  I took the knockwurst and put them into a pan and dumped the entire jar in over top of the knockwurst.  To it I added about 1/4 cup of water.  Some red cabbage has a lot of juice and some don't for the ones that don't you need to add just a little bit of water.  I let the knockwurst and cabbage cook together, occasionally stirring, for about 1 hour.

Here is the recipe for Spatzle (a type of egg noodle).

3 cups flour
1 teaspoon salt
1/8 teaspoon white pepper
3 eggs slightly beaten
1 cup water

Combine flour, salt and pepper in a bowl; make a well in the center of flour mixture and add eggs and water and mix.
Scoop  dough on to a spoon and use another spoon to break dough off into small pieces into a pot of boiling salted water.  (You can use a spatzle maker which looks like a fancy cheese grater.  I have one but hate to use it because it is quicker for me to use the spoons).  The spatzle will float to the top of the water when they are done.  Scoop them out with a slotted spoon and place in a bowl with a little bit of butter, toss.

The meal was served with a wine from Hickory Hill Vineyards.  The wine is called Smith Mountain Lake Country Red  (Cabernet Sauvignon, Cabernet Franc and Merlot grapes).

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