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Side Dishes

Apple Spaetzle with Mustard & Red Cabbage

In Germany and Austria, spaetzle is generally served as a side dish with long-roasted meats. Here, we take a store-bought shortcut by purchasing spaetzle, which means this satisfying side can be on the table in 20 minutes. The cabbage, mustard, and apple capture some of the quintessential flavors of Germany, while providing a foil for the richness of roasted or braised meat.

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Ingredients

BOIL:

SAUTÉ:

TOSS:

Test Kitchen Tip

Look for prepared spaetzle [SHPEHT sluh] in the dried pasta section of the grocery store.

Instructions

Boil apple juice, water, and 1 Tbsp. salt in a saucepan over high heat. Stir in spaetzle and cook until tender, 15 minutes; drain.

Sauté onion in oil in a sauté pan over medium-high heat until onion softens and begins to brown, 2–3 minutes; season with pepper.

Toss spaetzle with onion, cabbage, parsley, and mustard.

Nutritional Facts

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