Magical Spaetzle, Pointed Cabbage and Mushroom Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 heads pointed cabbage
- 500 g mushrooms
- 500 g spaetzle, possibly whole rain spaetzle
- 100 ml vegetable stock
- 100 ml cream
- 2 tablespoon sunflower oil
- salt and pepper
- Paprika powder, mild
- 100 g Gouda, old (or type to taste), rated
- 3 large onion (s)
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle (if you use the finished one - I`ll make it myself).
- Clean the pointed cabbage, cut it, wash it and sweat it in a little oil for about 5 minutes. Season with salt and pepper and a little mild paprika powder. Then put it in the baking dish and spread the spaetzle on top.
- Clean and chop the mushrooms. Also sweat in oil and deglaze with the vegetable stock and cream - if necessary, add seasoning. Layer the mushrooms over the spaetzle and sprinkle the grated cheese on top. I use old Gouda here because the traditional Appenzeller covers too much of the taste of the other ingredients.
- Baked in a hot oven at 200 ° C until golden yellow.
- In the meantime, cut the onions into rings and fry them until brown. Sprinkle over the casserole before serving.
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