Halve or quarter the pointed cabbage and cut into thin strips. Fry the minced meat in a large pan and season with salt and pepper. Add the pointed cabbage and sauté briefly. Then add a little water and let everything simmer for about 10 minutes (preferably with a lid).
Now I add the spaetzle. If the water has evaporated too much, add a little more. After about 3 minutes I add the Cremefine, taste everything with broth and the meal is ready.
For our 1 year old daughter, I still puree her part a little.
Ingredients
Print Recipe
Pin Recipe