Comments on
Homemade Spätzle / Knöpfle
Rick M @RickM_PTC
Thanks for publishing the recipe for Spatzle. It's not as intimidating as I thought. I like to finish spatzle off (frying pan) with toasted breadcrumbs and a dash of parsley. Grandparents were from northern Germany and we had this of course with beef rouladen and red cabbage for special dinners. Danke!
Felice @morinoko
Bitte! Yeah, it's surprisingly easy! I thought it was difficult at first because everyone uses "spätzle presses" or some special tool, but all you really need is a cutting board. So even northern Germans eat spätzle then! I've never made rouladen. I need to try it. In the south, we always had it with lentil stew and pour the stew right over top the spätzle. Leftovers we'd fry with sauerkraut in the pan ;)
Rick M @RickM_PTC
I am going to try this in about 2 weeks for my father's b-day (85th). He likes this with his rouladen and red cabbage. I'll post the recipe for these (w/ pics) upon completion. I never sat down to truly write this out in recipe form. I go by memory. There's a way to thicken the red cabbage (not so runny) that I learned and the rouladen has a few techniques and key ingredients. I captured this from a German chef (Phila.). At his restaurant, it was $7 a plate (25 yrs ago), so I ordered two!
Rick M @RickM_PTC
Oh, I saw your recipe for the lentil stew. Definitely going to try this as a fall menu item, since it's getting warm here in the south (Atl).
Felice @morinoko
Mmm, I'm looking forward to your red cabbage and rouladen recipe! It's on my list of German dishes to learn. Wow, already hot in Atlanta!
Rick M @RickM_PTC
I've written out the recipes for both the red cabbage & rouladen. Before publishing, I need to make it (soon) to confirm the amount of ingredients and of course to take pictures.
