Summary

Ingredients

• 1 head pointed cabbage, approx. 500 g
• 500 g mushrooms
• 300 g spaetzle
• butter
• Salt and pepper, whiter
• 0.5 teaspoon ½ vegetable stock, grained
• 125 g crème fraîche
• 150 g cheese, rated (Gouda)
• 1 medium onion (s)

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Instructions

1. Bring about 2 liters of salted water to the boil. Preheat the oven to 200 ° C / convection 175 ° C. Cut the cabbage into strips. Clean the mushrooms and cut in half if necessary.
2. Cook the spaetzle in boiling water for about 12 minutes, then drain.
3. Fry the cabbage in 1 tablespoon butter for about 5 minutes, then season with salt and pepper and remove.
4. Heat 1-2 tablespoon butter again and fry the mushrooms in it. Pour 125 ml of water and bring to the boil. Stir in the grained stock and crème fraîche and season the mushroom ragout with salt and pepper.
5. Layer the spaetzle, cabbage and mushrooms in 4 small or one large baking dish. Sprinkle with cheese and bake in the oven for about 10 minutes.
6. Cut the onions into rings and fry them in 1 tablespoon butter until golden brown. Sprinkle over the cheese spaetzle before serving.