Brown Butter Cabbage Spaetzle

Tender spaetzle tossed with caramelized cabbage and onion in nutty brown butter, finished with cider vinegar and parsley for a quick vegetarian stovetop meal.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz spaetzle
• 3 cups green cabbage
• 4 tbsp unsalted butter
• 1 medium yellow onion
• 1 tbsp apple cider vinegar
• 2 tbsp fresh parsley
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 qt water

Cooking instructions

1. Bring the water to a boil in a large pot. Add 2 teaspoons kosher salt, cook the spaetzle according to the package directions until tender, then drain well. (about 10 min)
2. Melt the butter in a large skillet over medium heat. Cook until the milk solids turn golden brown and the butter smells nutty, about 3 to 4 minutes. (about 4 min) — Medium heat
3. Add the onion and cabbage to the browned butter. Season with the remaining kosher salt and black pepper, then sauté until softened and deeply caramelized, about 10 to 12 minutes. (about 12 min) — Medium heat
4. Add the drained spaetzle and cook, stirring occasionally, until lightly crisped and warmed through, about 4 to 5 minutes. (about 5 min) — Medium heat
5. Remove the skillet from the heat. Stir in the cider vinegar and parsley, taste, and adjust the seasoning before serving. (about 1 min)