Recipes and Cooking Cabbage and Kielbasa This delicious skillet meal features homemade noodles and a simple, yet irresistible blend of sausage and veggies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 14, 2022 Print Share Share Tweet Pin Email Photo: Brie Passano Start To Finish Time: 60 mins Servings: 6 Yield: 6 cups cabbage mixture + 5 cups spaetzle Jump to Nutrition Facts Ingredients 1 recipe Spaetzle 5 tablespoon butter 1 13.5 ounce pkg. cooked kielbasa, sliced 1 cup chopped onion 6 cup chopped green cabbage ¼ cup water Salt and black pepper Spaetzle 2 cup all-purpose flour 1 teaspoon salt 3 eggs, lightly beaten 1 cup milk Butter and/or black pepper (optional) Directions Prepare Spaetzle as directed; keep warm. In a 12-inch skillet melt 1 Tbsp. of the butter over medium heat. Add kielbasa; cook 5 minutes or until browned, stirring occasionally. Remove kielbasa. Add onion to skillet; cook 3 to 4 minutes or until tender, stirring occasionally. Add cabbage and remaining 4 Tbsp. butter. Cook and stir over medium-high heat 5 minutes. Add the water; cook, covered, over low heat 10 minutes or until cabbage is very tender. Stir in kielbasa; heat through. Season to taste with salt and pepper. Stir in spaetzle (or serve spaetzle over cabbage mixture). Spaetzle In a medium bowl stir together flour and salt. Stir in eggs and 3/4 cup of the milk. Continue adding milk, 1 Tbsp. at a time, until mixture reaches the consistency of thick pancake batter. (Mixture may be slightly lumpy and should fall off a spatula in thin ribbons.) Let stand 5 to 10 minutes. Bring a large saucepan of salted water to boiling. Set a colander with coarse holes over the pan of rapidly boiling water and pour batter into colander. Press through holes with a rubber spatula. Cook and stir 1 minute; drain. If desired, toss spaetzle with butter and/or pepper. Tip You may use a steamer basket insert instead of the colander when pressing the batter through the holes. The basket should have holes that are 1/8 to 1/4 inch in diameter. If desired, used two wooden spoons to prop the basket over the pan of rapidly boiling water. Tip When the spaetzle is done, it will float to the top of the boiling water. Print Nutrition Facts (per serving) 465 Calories 25g Fat 43g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 465 % Daily Value * Total Fat 25g 32% Saturated Fat 11g 55% Cholesterol 166mg 55% Sodium 1395mg 61% Total Carbohydrate 43g 16% Total Sugars 6g Protein 18g Vitamin C 37.1mg 186% Calcium 107mg 8% Iron 3.6mg 20% Potassium 298mg 6% Folate, total 125.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.