Cheese Spaetzle with Pointed Cabbage, Mushrooms and Minced Meat
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 500 g minced meat, mixed
- 1 large pointed cabbage
- 500 g mushrooms
- 125 ml water
- 1 tablespoon vegetable stock, grained
- 125 g crème fraîche with herbs
- 300 g spaetzle
- 150 g Gouda, rated
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic and fry in oil, then add the minced meat and fry until crumbly. Season to taste with salt and pepper and other spices.
- Cut the cabbage into strips. Fry in oil for about 10-15 minutes until tender. Then season with salt and pepper and take out.
- Clean the mushrooms, cut in half and fry in oil. Pour 1/8 liter of water, bring to the boil briefly, stir in the stocking powder and the crème fraîche.
- Cook spaetzle according to specifications.
- Now layer the cabbage in a baking dish, add the seasoned minced meat, then the spaetzle and finally the mushrooms with the crème fraîche sauce.
- Sprinkle the cheese on top and bake at 175 degrees for about 15 minutes.
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