Cheese Spaetzle with Savoy Cabbage

Summary

Ingredients

• 400 g flour, if possible spaetzle flour, otherwise wheat flour type 405
• 4 egg (s)
• 0.5 teaspoon ½ salt
• some butter
• 400 g savoy cabbae, thinly sliced
• 80 g bacon, diced
• Salt and pepper
• nutmeg
• sugar
• 2 onion (s), finely diced
• 100 g Emmentaler cheese, rated

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Instructions

1. Mix the flour, eggs, salt and, if necessary, a little water to a smooth dough. Beat everything well with the mixer until the dough starts to bubble. It should fall with difficulty from the spoon. Let the dough rest for a while.
2. Meanwhile, prepare the vegetables: leave out the bacon in a pan and fry a little, then add the onions and let them become translucent. Add a little butter and fold in the savoy cabbage. Steam with the lid closed for 5 - 7 minutes over medium heat.
3. Bring salted water to a boil in a large saucepan. Press the spaetzle dough into the water in portions with a press and let it boil briefly, then remove and drain. Alternatively, you can scrape the dough in portions from the spaetzle board in strips into the boiling water. Put the spaetzle in a preheated bowl with a little butter.
4. Fold the cooked spaetzle under the savoy cabbage and season everything with pepper, salt, sugar and nutmeg. Add the cheese and let it steep over low heat until the cheese has melted.