This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
We’ve been making German Spaetzle with Cabbage in our home for many years. My mother-in-law shared the recipe with me back at my first Oktoberfest celebration at our church. It’s simply delicious and is perfect with German food, or for your next holiday dinner.
This family recipe has homemade German dumplings, bacon, cabbage, and onions, all mixed together with a cream sauce. So delicious.
Spaetzle Means “Little Sparrows”
What is Spaetzle? The dish comes from Germany and is a type of pasta made with eggs. The short term of the word Spatz means little sparrows, which I think is really cool, because the little drops of pasta do kind of look like little birds.
To make this dish you’ll need a Spaetzle Maker. This little gadget is so handy, and not very expensive. I’ve seen them in our local hardware stores but you can also purchase them online. I’ve also noticed that some people use a device similar or perhaps even the same as a potato ricer, but that seems like it would make a very thin noodle.
As an Amazon Associate, I earn from qualified purchases with no price increase for you.
Buy Now → 
Buy Now → 
Lodge Enameled Cast Iron Casserole
Buy Now →
Ingredients for German Spaetzle with Cabbage
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the German Pasta – Little Sparrows
In a small bowl, mix together the all-purpose flour, kosher salt, and ground nutmeg.
In another bowl, whisk large eggs until foamy. Add milk. Pour into the flour mixture a little at a time and mix well. Dough will be slightly stiff.
Next, fill a large pot with 3-4 quarts of water and 1 tablespoon of kosher salt. Bring water to a low boil.
Fill the basket on the Spaetzle Maker with dough. Place over the pot of boiling water. Slide basket back and forth.
Tiny dumplings will fall into the water and float to the top when they are done (after about 30 seconds).
Remove them from the water with a wire whisk and place the spaetzle in large bowl. Keep warm.
Make the Sauce
To make the cabbage sauce, start by preparing the bacon and vegetables. Cut bacon into 1″ slices. Mince the onion, and shred the cabbage.
In a large skillet or shallow Dutch oven, cook bacon until crispy. Add onion to the bacon grease and cook until translucent.
Add the shredded cabbage and stir in to the bacon and onions. Cover and simmer until cabbage is tender about 15-20 minutes.
Add the German pasta to the cabbage. Stir in whipping cream. Continue cooking until the cream starts to thicken. Within minutes the pasta will soak up some of the cream, creating a wonderfully creamy dish. Season with salt and pepper.
Serve in a pretty serving bowl (such as Blue Willow) at your next German dinner or Oktoberfest. This recipe will easily serve 8-10 people.
Browse Similar Categories
German Spaetzle with Cabbage
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
German Pasta
- 3 cups all-purpose flour
- 2 1/2 teaspoons salt
- 1/4 teaspoon nutmeg (freshly ground, if possible)
- 3 large eggs
- 1 cup whole milk
Cabbage Sauce
- 8 oz thick bacon (cut into small pieces)
- 1 cup chopped onion
- 1 medium head cabbage (shredded)
- 2 cups whipping cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a sharp knife and cutting board, chop the onion. Coarsely shred the cabbage.
Prepare the Spaetzle
- In a small bowl, mix together the all-purpose flour, salt, and nutmeg.
- In a second bowl, whisk the large eggs until foamy. Add whole milk. Add egg mixture to the flour a little at a time and mix well. Dough will be somewhat stiff.
- Fill a large pot with salted water and bring to a boil. Fill the spaetzle maker basket with dough. Slide the basket back and forth over the boiling water. Tiny dumplings will fall into the water and float to the top when they are done (after about 30 seconds). Using a wire strainer, dip them out and place in a large bowl. Keep warm until ready to use.
Make the Cabbage Sauce
- In a large skillet, cook bacon until crispy. Remove bacon and drain on paper towels. When cool, break into small pieces.
- Using the same skillet, add prepared chopped onion and shredded cabbage to the bacon grease, mixing well. Cover and simmer until the cabbage is tender, about 15-20 minutes.
- Stir in whipping cream and dumplings. Continue cooking until the cream starts to thicken. Within minutes, the spaetzle will soak up some of the cream, creating a creamy dish. Season with salt and freshly ground black pepper. Serves 8-10.
Nutrition
I love this creamy version of spaetzle! I’ve always served them buttered with my sauerbraten and gravy over them, but now I really want to try this version. Thanks so much for sharing your family’s recipes with us!
You are very welcome, Carolyn. I hope that you will enjoy this version of Spaetzle!
This is so delicious Deborah!
Thank you so much for sharing!
Thanks so much for commenting, Betsy! I’m glad that you enjoyed the spaetzle recipe. It’s a winner in our book, too!
Is there anyway to make this without the dumpings?
Sorry, meant to ask if there is a way to make the dumplings without the dumpling maker?
Hi Dianna, You might use a flat handheld course grater to make the spaetzle. Maybe place the dough in a plastic container or cup and turn it upside down against the grater and carefully smooth it over the grater. Just a thought.
We always just dropped small amounts of the dough off the end of a teaspoon. It takes longer, but it’s definitely doable. If dough accumulates on the spoon, just scrape it off or run the spoon under hot water.
Thanks for the tip. I hope you will enjoy this recipe!