Relish Catering & Events shared their recipes for Dill & Porcini Mushroom Spaetzel with Braised Pork Shoulder and Red Cabbage topped with Chive Crème Fraiche. Find the recipes below!

Carolyn Joy of Joy Wine & Spirits pairs this dish with Hopler 2010 Pannonian Red – a light, fruity, unaoked, crisp, red made from a blend of 45% Blaufränkisch, 35 % Zweigelt and 25% Pinot Noir.

“A blend seems to be an option because the dish itself has so many components,” said Carolyn. “Also, there is a saying that ‘what grows together goes together.’  Simply, this dish has a German or Austrian influence, so [I’d suggest going] with that region.”


Dill & Porcini Mushroom Spaetzel | yield: 4 servings


  • 2 Eggs, slightly beaten
  • 1 ½ cup Flour, sifted
  • 1 tsp Salt
  • ¼ tsp Baking Powder
  • 1 tsp Dry Dill
  • 1 tsp Dry Porcini Mushroom Powder


Bring a sauce pan of salted water to a boil, reduce the heat and maintain a simmer. Stir all ingredients together in a mixer. Place a colander over the pan, pour half the batter into the colander and press it through the holes with a rubber spatula into the hot water. When spaetzel floats to the surface, cover the pan and keep covered until spaetzel appears to swell and is fluffy.  Remove the pasta and repeat the procedure with the rest of the batter.

Braised Pork Shoulder | yield: 4 servings


  • 1 tbl Mustard Seed
  • 1 tbl Fennel Seed
  • 1 Pound Boneless Pork Shoulder
  • 1 Qt. Mire Poix (Chopped Carrots, Onions & Celery)
  • 1 Gallon Chicken Stock
  • 1 tbl Salt
  • 1 tbl Pepper


Generously season the pork shoulder with salt and pepper and sear it in a hot sauté pan until golden brown on each side. Place into a braising pan with the mire poix, mustard seed and fennel seed. Heat the chicken stock and pour it over the pork shoulder. Wrap the braising pan tight with aluminum foil and place into a 200 degree oven to let the pork slow cook for 8 hours. Carefully remove the pork shoulder from the braise and let it cool down for 6 hours. Cut into 4 portions and reheat in a little bit of the braising liquid to serve.

Braised Red Cabbage | yield: 4 servings


  • 2 Red Cabbage heads
  • 6 pieces Smoked Bacon (good quality, homemade if possible)
  • 1 yellow Onion
  • 1 cup Merlot
  • 1 cup Red Wine Vinegar
  •  ½ cup Granulated Sugar
  • 1 tbl Salt
  • 1 tbl Pepper


Chop the bacon and start to render it down in a sauce pan on medium heat. While the bacon is cooking, chop the onion and add it to the bacon once the bacon is almost cooked.  Chop the red cabbage into ½ inch chunks. Cook the onion for 2 minutes and add the wine, vinegar, sugar and cabbage.  Season with the salt and pepper and let the cabbage simmer covered for about 45 minutes or until tender. Taste and add more salt and pepper if needed.

Chive Crème Fraiche | yield: 4 servings


  • 3 cups Cream
  • 1/3 cup Buttermilk
  • ¼ cup Chives
  • 1 tsp Salt


Combine the cream and buttermilk in a stainless bowl and let sit overnight in a warm place. The next day, chop ¼ cup of chives and add a teaspoon of salt to taste.


To finish the dish, sauté the spaetzel in 2 tbl of butter until slightly browned, place in the center of the plate. Serve the cabbage in a ring around the spaetzel and place the hot braised pork shoulder on top of the spaetzel. Place a dollop of chive crème fraiche on top of the pork shoulder.

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