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Home Cooking 4

Cabbage powder in spaetzle

greygarious | Feb 13, 2012 01:43 PM

A couple of years ago when looking at dried and powdered vegetables at an online store, I thought of using cabbage powder in spaetzle, and included it my order. By the time it arrived, I had no idea why I ordered it. I remembered months later, but didn't actually try it. Last night I finally opened the packet (non-specific vegetable aroma, similar to smell of store-bought vegetable bouillon). FLying blind, I use a tablespoon of the powder to a cup of flour. I can't say that the spaetzle taste any different than they usually do. Does anyone know how much I need to use, or how much I *can* use without the spaetzle disintegrating as they boil?

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