I decided to go with the Spatzle as I have been craving German food since a wonderful dinner that my Husband enjoyed at a local restaurant back in June. Also, with two young children it seemed to be the least time consuming. I served the Spatzle alongside Beef Rouladen and Braised Cabbage. The dinner was amazing but unfortunately but photography skills don’t get that across very well.

SPAETZLE

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

BRAISED CABBAGE

Ingredients

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

1 tablespoon butter

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

   Directions

1. In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

2. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

DOUGH

1             russet potato (8 ounces) peeled and cut into 1-inch chunks     

3 3/4    cups all purpose flour, plus extra for the counter                                                                                                               

1 3/4     teaspoons salt     

1 1/2     teaspoons instant or rapid rise yeast    

6             tablespoons olive oil                      

1             cup water, warm

1. Cover the potato with warm water in a small saucepan and simmer until the potato is completely cooked and easily pierced with a knife, 10-15 minutes. Drain and, when the potato is cool enough to handle, grate it on the large holes of a box grater. Reserve 1 1/3 cups lightly packed potato

2. Mix the 3 1/2 cups of flour, salt and yeast in a stand mixer (fitted with the dough blade) to combine. With the mixer running, pour 2 tablespoons of the oil, then the water and finally the potato into the bowl and mix until a rough ball forms. Let the dough rest for 2 minutes.

3. Knead (by hand or in the mixer) to form a smooth, round ball, about 3 minutes adding the remaining 1/4 cup of flour as needed to prevent the dough from sticking to the counter or side of the bowl. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 45 minutes to 1 hour.

4. Oil the bottom of the pizza dishes with the remaining 1/4 cup oil. Turn the dough onto a lightly floured counter and pat until round. Transfer the dough into the oiled pan(s), wrap tightly in plastic wrap and let rest for 1o minutes.

5.  Adjust the oven rack to the middle position and heat the oven to 425 degrees. Pull up the edges of the dough to form a lip. Wrap tightly in plastic wrap and let wise in a warm place until doubled in size, about 30 minutes.

6. Generously prick the dough with a fork. Place in the oven and bake until dry and lightly browned, about 15 minutes.

7. Spread pizza sauce evenly over the crust. Cover with desired toppings and mozzarella cheese.  Bake until the cheese melts, 15-20 minutes.

8. Transfer to a wire rack and let cool for 5 minutes before serving.