Spätzle and Savoy with Black Forest Ham

Spätzle and Savoy with Black Forest Ham and Emmenthaler:
A hearty yet distinguished ham, noodle, and cabbage bake

Comfort food for a winter’s evening

"Spätzle, Savoy,and Black Forest Ham," from Make It Like a Man! Noodle, Ham and Cabbage Bake

Makes 8 med-sized portions
Ingredients for the Spätzle:

2¼ cups flour
6 eggs
¾ tsp salt
¼ tsp nutmeg

Ingredients for the Gratin:

2 handfuls mushrooms
2 Tbs olive oil
1 large onion, cubed
7 oz. Black Forest ham, cubed
½ small Savoy cabbage, cut into strips
8½ oz. cream
10½ oz. Emmenthaler cheese, grated
½ tsp salt, plus freshly ground pepper (to taste)
  1. Combine spätzle ingredients to form a smooth dough. Cover with plastic wrap and let rest for ½-hour. Push the dough, a few Tbs at a time, through a colander with ¼-inch holes, into gently boiling water. Cook until noodles rise to the surface. Remove to a tea towel.
  2. Pre-heat oven to 350°F. Halve the mushrooms, leaving smaller ones whole. Sauté vegetables and ham in oil, over high heat for, 2 minutes. Mix all ingredients and press into a 9″ x 13″ baking dish. Cover with foil.
  3. Bake 45-55 minutes, removing foil half-way through. The gratin is ready when  the cheese has melted and is bubbling around the edges, and the top of the gratin is browned and slightly crispy. Let rest for 5 minutes before serving.

"Spätzle, Savoy,and Black Forest Ham," from Make It Like a Man!

For more elaborate and detailed instructions, plus tips and tricks, click here.

Photo Credits for all images on this page: Make It Like a Man! Hover over photos and/or green text for pop-up info. Click at will.

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