These days a spaetzle maker, or a large-holed colander and flat wooden spoon, speed up that chore. Prior to the invention of the spaetzle maker, the little noodles were formed by hand and were shaped like little sparrows.
Spaetzle (it means little sparrow) has been around since at least the 1700s and is popular in Hungarian (think goulash) and German cuisines. The onions, cabbage, and a tart apple slow-cook in chicken broth and a little cider vinegar, and the seasonings-pepper, a hint of nutmeg and a pinch of cinnamon-complement the seasonings in the sauerbraten.
I made the sweet and tangy red cabbage in my cast iron skillet, starting with smoky bacon and caramelized onions. The accompaniments for the sauerbraten had to be just as German and just as special, so red cabbage and spaetzle were on our menu as well. The roast is then braised in the strained liquid, which becomes the base for a rich brown gravy, seasoned with gingersnaps and studded with dried cranberries or raisins. An eye of the round roast bathes for five days in a rich brew of red wine, red wine vinegar and aromatic vegetables and spices (black peppercorns, bay leaves, thyme, and cloves). Sauerbraten is German pot roast, and it’s a great way to make an inexpensive cut of meat (if there is such a thing) into something really special. I had been thinking about it all week! On Wednesday, I started by building a marinade for classic sauerbraten. This weekend I had some extra time to cook, and I decided to make an authentic German dinner for my family.
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