Spaetzle and Cabbage Gratin

Last week, Melissa Clark of the New York Times published a recipe for a homemade noodle (spaetzle) made with rye flour and served in a simple gratin with some quickly braised cabbage. I have my favorite way of fixing cabbage so I combined that with some wheat-free spaetzle. It was delicious and perfect for a supper on a chilly fall evening.  Clark used a colander with large holes for making her spaetzle; I used a potato ricer. My batter was a bit thicker than hers (watch her video) and it worked perfectly. I used King Arthur Flours gluten free blend.   Common green cabbage is allowed on the low FODMAP diet.

1/4 cup clarified butter or ghee
2 leeks, washed and sliced, green parts only
3 cups sliced green cabbage
freshly grated nutmeg
salt and pepper

1 egg
1/3 cup lactose-free milk
1 1/2 cups King Arthur gluten free flour, divided
salt

1 cup grated hard cheese (parmesan, romano, asiago, cheddar, whatever)

Preheat oven to 425F and put a large pot of salted water on the stove over high heat. In a large, oven-safe skillet, melt the butter. Add the leeks and saute for a few minutes until the leeks start to soften then add the cabbage. Put a lid on the pan and cook over medium low heat, stirring every few minutes until the cabbage is cooked through and the leeks are starting to brown. While the cabbage is cooking, mix together the egg and milk. Add a pinch of salt. Whisk in 1 cup of flour and combine thoroughly. Let it sit for a minute. If the mixture is very thin, add a bit more flour, a tablespoon at a time until you achieve a batter that won’t just run right through the holes of your colander or potato ricer. When the batter is thick enough and your large pot of water is boiling, hold the colander or ricer over the water and push the batter through the holes. Give the water a stir. The noodles are done when they float to the surface.  Remove the noodles with a slotted spoon and reserve them in a bowl.

When the cabbage is cooked, remove the lid from the pan.  Season with salt and pepper and plenty of nutmeg. This dish should be highly seasoned. Taste and add more s&P and nutmeg as needed. Add the noodles to the pan and stir gently to combine with the cabbage. Spread the mixture out in the pan, top with the grated cheese and pop into the oven for 15-20 minutes. Serve hot with more pepper.

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2 responses

    • I was as surprised as anyone to find out from the Monash University FODMAP diet app that common green cabbage is definitely allowed. According to their database a one cup serving of common green cabbage “is low in FODMAPs and should be tolerated by most individuals. Large servings (>1 cup) contains moderate amounts of the Polyol-sorbitol, intake should be limited if you malabsorb sorbitol.”

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