Allgäu Cabbage Spaetzle

by Editorial Staff

Summary

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

Ingredients

Instructions

Put the sauerkraut on top with a little water, stock and the juniper berries and simmer for about 1 hour.
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.
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.
Tip: If you like, you can also serve salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.