Summary

Ingredients

• 250 g sauerkraut
• 2 onions)
• 2 bay leaves
• 1 tablespoon, leveled juniper berries
• 1 tablespoon, leveled peppercorns, black
• 2 carnation (s)
• some nutmeg, freshly grated
• 2 potato (s)
• 4 tablespoon lard
• 300 g smoked bacon
• 500 g spaetzle, fresh from the coolin shelf
• 0.5 liter ½ beer, dark (e.g. Korbinian Dunkel from Zötler)
• 0.25 liter ¼ broth

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Instructions

1. Dice the onions and bacon. Squeeze out the herb.
2. Heat the lard in a sufficiently large saucepan. Fry the onions in the hot fat until golden brown. Add the smoked bacon and fry briefly. Put the cabbage in the pot, pour half of the beer on it and add the spices. Peel and dice the potatoes and mix with the cabbage. Let the cabbage simmer in a closed pot over medium heat, pouring beer over and over again and stirring the cabbage every now and then. If too much liquid evaporates, reduce the heat a little and add more broth if necessary. If there is too much liquid, increase the heat a little and place the lid slightly open. The herb shouldn`t swim in the liquid, just steam it slightly. Simmer the cabbage until the potatoes have crumbled and can be completely mixed into the cabbage (approx. 1.5 hours).
3. Prepare the spaetzle according to the manufacturer`s instructions. Lightly brown in butter in a pan. Season to taste with salt and pepper. Mix the spaetzle into the cabbage and let everything sit for another 30 minutes on a low flame.
4. For the children, remove the peppercorns, bay leaves, juniper berries and cloves from the dish before serving.