Cheese Spaetzle Pan with Bacon, Savoy Cabbage and Chives
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.25 ¼ head savoy cabbage
- 1 onion (s)
- 80 g bacon, sliced
- 1 ½ tablespoon oil
- 200 ml cream
- 50 ml water, hot
- salt and pepper
- 250 g spaetzle (coolin shelf)
- 1 handful chives
- 75 g mountain cheese
Print Recipe
Pin Recipe Instructions
- The cooking utensils required are 2 large pans, a vegetable grater, cutting board, knife and wooden spoon.
- Wash vegetables and herbs and clean if necessary. Remove the stalk from the savoy cabbage, then cut the savoy cabbage into approx. 2 cm diametermonds. Peel and finely dice the onion. Cut the bacon into strips.
- Heat 1 tablespoon of oil in a large pan over medium heat, fry the onion cubes and bacon strips in it for 2-3 minutes. Fry the cabbage cabbage for approx. 1 - 2 minutes. Then deglaze with cream and 50 ml hot water and let simmer for 10-15 minutes on medium heat. Season with salt and pepper.
- Meanwhile, heat 1/2 tablespoon of oil in a second large pan, fry the spaetzle in it for about 5 - 7 minutes, turning. Then take the pan off the stove.
- Cut the chives into fine rolls and coarsely grate the mountain cheese.
- Fold the fried spaetzle into the bacon and savoy cabbage vegetables, sprinkle mountain cheese on top and turn again in the pan.
- Spread on plates, sprinkle with chives and enjoy.
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