Summary

Ingredients

• 500 g Brussels sprouts
• Salt water
• 1 onion (s)
• 600 g chicken fillet (s)
• 400 g spaetzle from the coolin shelf
• 250 ml vegetable stock
• 200 g whipped cream
• 1 tablespoon sauce thickener, lighter
• possibly caraway seeds
• salt and pepper
• parsley

Print Recipe Pin Recipe

Instructions

1. Clean and wash the cabbage and cook in salted water until firm to the bite. Tip: Cut the stalk crosswise so that the cabbage will cook evenly. Cut the onions into small pieces (in rings or cubes, if you like), roast them in oil and then drain them on kitchen paper.
2. Wash the meat, pat dry, dice and fry in hot oil until golden brown. Add the spaetzle and fry for 3 minutes. Drain and drain the cabbage. Pour the stock and cream into the pan, bring to the boil and stir in the sauce thickener. Bring to the boil again, mix in the cabbage and season with salt and pepper. Add caraway seeds as desired.
3. Wash the parsley, pat dry and roughly chop. Scatter onions and parsley over the pan.
4. Of course, you can also use homemade spaetzle. Then of course the preparation time is longer.