Spatzle with Cabbage and Bacon

spatzle dish finished

So, now that we have mastered Spatzle, let’s play a little.  Think of Spatzle in the same way you would think of Ditalani or Orzo.  In soups, with a sauce or combined with other ingredients, adding heft to any dish.  Here’s a dish that can be used as a side or a main dish, depending on the proportions of ingredients.  For a side, use less bacon and less Spatzle; for a main dish, increase the bacon (or diced ham) and use a whole recipe of spatzle.  I have even thrown in some diced Granny Smith apple and a tablespoon of cider or red wine vinegar for a delicious sweet/acid taste.  Or used red cabbage.  So go have fun!

Spatzle with Cabbage and Bacon


  • 1 TBL. Of unsalted butter (or more to taste)
  • ¾ C. diced onions
  • 4 strips bacon, cooked and roughly chopped
  • 3 C. shredded cabbage
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 TBL. water
  • ½ recipe spätzle, cooked (about 2 cups)


  1. Heat a large fry pan over medium high heat.
  2. Add the onions and cook, stirring occasionally until light brown (about 8 minutes)

    Onions, Lightly Browned

    Onions, Lightly Browned

  3. Add the cabbage and cook until tender.  Add a little water to keep the cabbage from sticking and deglaze the pan.

    Adding the Cabbage

    Adding the Cabbage

  4. Add salt and pepper then toss.
  5. Add the Spatzle and toss again.
  6. Add the bacon and a little more butter, if desired.  Toss and serve.

    Bringing It Home With Bacon and Spatzle

    Bringing It Home With Bacon and Spatzle

Note: if you are adding apples, add them with the cabbage and substitute the vinegar for 1 TBL. of  the water.  You can also make this recipe with Canola oil.

Tags: , , , ,

Categories: Sides


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