Summary

Ingredients

• 300 g spaetzle (e spaetzle), dried or the equivalent amount fresh
• salt
• 1 small Head pointed cabbage (approx. 600 g)
• 500 g mushrooms
• 60 g butter
• pepper
• Nutmeg, grated
• liter ⅛ vegetable stock
• 150 g crème fraîche
• 200 g cheese, rated Gouda cheese
• 2 medium onion (s)
• Fat for the shape

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Instructions

1. Cook the spaetzle in salted water for about 16 minutes.
2. In the meantime, cut the pointed cabbage into strips. Halve the mushrooms. Heat 20 g butter in a pan, steam the cabbage in it over high heat for 5 minutes while turning. Season with salt, pepper and nutmeg. Remove.
3. Fry the mushrooms in 25 g of hot butter. Deglaze with broth. Bring to the boil, remove from heat and stir in crème fraîche. Spice up.
4. Drain the spaetzle, put half of it in a greased baking dish, sprinkle with 100 g cheese. Top with the pointed cabbage and mushrooms. Spread the rest of the spaetzle on top, sprinkle with the remaining cheese.
5. Gratinate in a hot oven at 225 ° C top / bottom heat for about 10 minutes.
6. Cut the onions into rings, fry them in 15 g butter until golden brown and place on the finished spaetzle.