Cabbage Spaetzle

by Paul Arnold of Joule Crafted Nutrition, adapted from a family recipe

Ingredients

For dough:

• 3 eggs

• ½ T pink salt

• ½ cup water

• 1 cup cassava flour

• ¾ cup arrowroot starch

For cabbage:

• 1 head green cabbage, chopped into thin strips

• 1 shallot, chopped into strips or diced

• 1-2 tsp apple cider vinegar

• Caraway and/or dill

• Pink salt

• Grapeseed oil, for pan frying

Directions

In a large mixing bowl, beat eggs, salt, and water until frothy. Add cassava flour and arrowroot starch and mix well. Set dough aside.

Boil water in a large pot. Drop noodle dough into water ½ T at a time. They will float when done (about 2 minutes). 

Heat oil in a large frying pan, then add shallot and sauté until translucent. Add cabbage, vinegar, spices and salt, and continue to sauté until cabbage is lightly browned, stirring occasionally. 

Once noodles are done, drain and mix with cabbage. 

Directions: Shave Brussels sprouts on a mandolin (be careful!) or in a food processor fitted with a slicing blade. Thinly slice the pears and then cut into matchsticks. Combine salad ingredients together and toss gently. If added warm, the lentils can wilt the Brussels sprouts but a little residual heat helps absorb the dressing.

Whisk the dressing ingredients together or shake them in a jar. Dress the salad and enjoy!

Optional: finish with shaved or grated Parmesan or Pecorino Romano + crispy fried shallots.