Allgäu Cabbage Spaetzle

Summary

Ingredients

• 500g flour
• 4 egg (s)
• 0.38 liters water
• 1 large can sauerkraut (wine sauerkraut)
• some juniper berries
• 1 teaspoon stock, grained
• 150 grams bacon
• salt
• a lot pepper

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Instructions

1. Put the sauerkraut on top with a little water, stock and the juniper berries and simmer for about 1 hour.
2. In the meantime, make a batter out of the flour, eggs and water. Bring salted water to the boil and scrape the dough into the boiling water with a spaetzle slicer. As soon as the spaetzle are ready, they come to the surface of the water. Then lift it out with a foam sieve and let it drain.
3. Cut the breakfast bacon into small pieces and leave it in a pan. Now add the spaetzle and fry a little. Season well with salt and pepper (I always use pepper here). Then add the sauerkraut from the pot and fold in. Serve immediately.
4. Tip: If you like, you can also serve salad.