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
Print Recipe
Pin Recipe 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.
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