We use Jeff Smith's (The Frugal Gourmet) recipe for red cabbage. Craig says it tastes just like what his German granny used to make.
Red Cabbage (Rotkohl) (recipe)
I make the spaetzle from scratch. We found a maker years and years ago. Our go to way of making them is melt some butter with whole sage leaves in it and let it go to just starting to lightly brown, then remove the whole sage leaves and throw in some chiffonaded ones for a minute or so then toss with the spaetzle.
They are just basically egg noodles but for some reason I just love these things and could sit and eat just them and be happy.
ETA: The reason I use 2 separate sets of sage leaves is because the ones used to infuse the flavor into the butter get too crispy by the time the butter browns and it's an unpleasant taste/texture.