Allgäu Cabbage Spaetzle

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Allgäu Cabbage Spaetzle
Allgäu Cabbage Spaetzle

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.

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