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1
Discard the outer leaves of cabbage; quarter, core and slice the rest.
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2
Using a mortar and pestle or the flat of a knife, lightly crush the caraway seeds.
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3
Melt the butter in a very large skillet over medium-high heat.
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4
Add the leeks and cook, stirring occasionally, until tender and lightly colored, 5 to 10 minutes.
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5
Stir in the caraway, garlic, chile and thyme; cook 1 minute.
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6
Add the cabbage and cook, tossing frequently, until very tender and wilted, 7 to 10 minutes.
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7
Season with vinegar and 3/4 teaspoon salt or more to taste.
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8
Remove from heat and cover to keep warm.
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9
Bring a large pot of salted water to a boil.
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10
In a large bowl, whisk together the flours and 1 teaspoon salt.
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11
In a separate bowl, whisk together the eggs and 1 cup milk.
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12
Make a well in the dry ingredients and pour in the wet mixture.
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13
Stir with a wooden spoon to combine.
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14
The consistency should be that of a sticky cake batter.
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15
As the batter sits, it will absorb more liquid; add more milk as needed to keep it loose.
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16
Working in batches, press the spaetzle through a spaetzle maker or a colander into the boiling water.
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17
(If using a colander, either hold it with oven mitts so you dont burn yourself over the steaming water, or get a friend to help).
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18
As the spaetzle rise to the surface, scoop them out with a slotted spoon and transfer to the skillet with the cabbage.
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19
Once all of the spaetzle has been added, toss the mixture well.
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20
Heat the oven to 425 degrees.
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21
Scrape the mixture into a 1 1/2-quart gratin dish.
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22
Scatter cheese over the top.
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23
Bake until golden and bubbly, 20 to 25 minutes.
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24
Grind a generous amount of black pepper all over the top of the gratin, then serve.
