Summary

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)

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Instructions

1. Cook the spaetzle (if you use the finished one - I`ll make it myself).
2. 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.
3. 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.
4. Baked in a hot oven at 200 ° C until golden yellow.
5. In the meantime, cut the onions into rings and fry them until brown. Sprinkle over the casserole before serving.