Pointed Cabbage – Spaetzle – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spaetzle (e spaetzle)
- salt
- 600 g pointed cabbae
- 500 g mushrooms, cleaned, finely chopped
- 4 tablespoon butter
- pepper
- Nutmeg, grated
- liter ⅛ vegetable stock
- 150 g sour cream or crème fraiche
- 150 g cheese (Gouda)
- 2 onions)
- Fat for the molds
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle according to the instructions on the packet. Then allow to drain.
- Wash and quarter the cabbage, remove the stalk and cut into strips. Heat 1 tablespoon of fat in a pan. Add the cabbage and stir-fry for about 5 minutes over high heat. Season with salt, pepper and nutmeg, then remove from the pan.
- Heat 1 tablespoon fat in the pan and fry the mushrooms in it. Deglaze with vegetable stock, bring to the boil and remove from heat. Then stir in sour cream and season with salt and pepper.
- Put half of the spaetzle in 4 greased molds and sprinkle with 75 g of cheese. Now spread the pointed cabbage and mushrooms on top. Pour the remaining spaetzle over it and sprinkle with the remaining 75 g of cheese.
- Baked in a preheated oven at 200 ° C for about 10 minutes.
- In the meantime, peel the onions and cut into fine rings. Heat 2 tablespoons of fat and fry the onions until golden brown. Spread the onions on the finished spaetzle and serve immediately.
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