Serious Eats: Recipes
Sauteed Cabbage and Matzo Farfel 'Spaeztle'
A note from Arthur Schwartz: This is an old Hungarian recipe (called Krow Pletzla in Hungarian Yiddish) that's the Passover version of cabbage and noodles. My part-Hungarian grandmother made it sometimes with goose fat, and I now make it with either butter or schmaltz (chicken fat). To make the little pieces of matzo farfel seem like noodles—actually spaetzle—you first bake the farfel with a coating of egg, which is a bit of a fuss, but not too much, and then boil them before tossing them with well-wilted cabbage and onions.
