Sunday, February 13, 2011

Corned Beef & Cabbage & Spatzle

We always have lots of flavorful broth left over from our St Paddy's Day bash, with maybe two servings of corned beef left, along with bits of mushy cabbage and whatever root vegetables we used -- potatoes, carrots, parsnips, and turnips. Adding little spatzle dumplings is a delicious way to transform that mishmash-of-mush into leftovers-to-look-forward-to.

Here's James Beard's recipe for Spatzen. Drop it by spoonfuls into your simmering leftover corned beef broth and in a few minutes you'll wonder whether it didn't also come from the Emerald Isle.

Spatzen, from "Beard on Pasta"
  • 3/4 cup flour
  • pinch baking powder (1/4 tsp)
  • pinch salt (1/2 tsp)
  • 1 egg
  • 1/4 to 1/3 cup water

Combine dry ingredients in a bowl. Stir in egg and enough water to make a stiff batter. Set it aside to rest, meanwhile putting your leftover corned beef and cabbage on to boil, adding water, wine, and spices if necessary to make room for the little dumplings. Let simmer 10-15 minutes, then drop the spatzen from the tip of a spoon into the simmering broth. Cover a few minutes and the little dumplings will end up with a lovely chewy fluffiness.

If you haven't make corned beef and cabbage yet, the best recipe I've found is in a cookbook published in 1977 by Reader's Digest Publications, called Creative Cooking.

Whatever recipe you use, just make sure you leave some left over for the spatzle! More great vintage cookbooks are available at -- where there are always lots of good things with great character at small prices!

1 comment:

Rochelle R. said...

Another blogger (can't remember who) blogged about RD's Creative Cooking this week. They had received it as a wedding gift many years ago. They mentioned quite a few recipes they still use.