This simple recipe is a great way to use up leftovers from smoking, grilling or slow cooking a pork shoulder or butt when maybe you don’t have some rolls to make a sandwich on.
It’s a complete meal unto itself and requires minimal effort. Last winter I added some pulled pork leftovers in some haluski (a Polish-American cabbage and egg noodle dish, I posted the recipe here) and it was an unexpected delight. I took inspiration from that meal tonight. Halušky, the Eastern European dumpling that gives the Polish-American dish it’s name is very similar to spätzle; they are both thick, egg based noodles. I do a lot of shopping at Aldi and they frequently have spätzle on sale. The bags are an odd size (20 oz, I think) so I end up only making part of the bag and then collecting the rest in a large resealable bag I add to every time I make spätzle until it is enough for a meal. This was that meal. I had some cabbage leftover from two other recipes, some sad carrots plus the leftover pork and turned into this extremely satisfying dinner. The trick is not to overcook the cabbage so there is some texture difference, lightly brown the pork and stir it all together in the skillet before serving.
1/4 medium cabbage, chopped (about 2 cups)
2 cups smoked/grilled pork (I used leftover kalua pork*)
1 onion, thinly sliced
2 carrots, diced
1 1/2 teaspoons paprika
freshly ground black pepper
12 oz dried spätzle (or egg noodles or regular pasta)
Cook spätzle according to package instructions.
In a large pan, sauté the onion, cabbage and carrots until the cabbage starts to wilt and the onion is translucent. Add the pork and spices and sauté until the vegetables are tender and the pork is heated through. Drain the spaetzle. Add to the pan, stir and sauté for 1-2 minutes. Serve immediately.
*Or pulled pork. Any leftover meal would work, really but I think pork is tastiest with the cabbage.
Yield: about 4 servings