Spaetzle with Cabbage, Apple and Alpine Cheese | Williams Sonoma

Ingredients

• 3 eggs
• 6 Tbs. (3 fl. oz./90 ml) milk
• 2 Tbs. finely chopped mixed fresh herbs, such as thyme, rosemary, flat-leaf parsley or chives
• 3/4 tsp. sea salt
• 1/2 tsp. freshly ground pepper
• 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
• <br> 3 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1/2 cup thinly sliced (2 oz./60 g) shallots
• 2 tsp. finely chopped garlic
• 4 cups (12 oz./375 g) chopped savoy or green cabbage
• 1 Braeburn apple, peeled if desired, quartered, cored and sliced
• 2 tsp. chopped fresh thyme
• 2 Tbs. apple cider vinegar
• 1 cup (4 oz./125 g) shredded aged cow’s milk cheese, such as Comté, Gruyère, or raclette
• Sea salt and freshly ground pepper