Summary

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

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Instructions

1. The cooking utensils required are 2 large pans, a vegetable grater, cutting board, knife and wooden spoon.
2. 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.
3. 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.
4. 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.
5. Cut the chives into fine rolls and coarsely grate the mountain cheese.
6. Fold the fried spaetzle into the bacon and savoy cabbage vegetables, sprinkle mountain cheese on top and turn again in the pan.
7. Spread on plates, sprinkle with chives and enjoy.