Savoy Cabbage Pan with Spaetzle
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ savoy cabbage, approx. 750 - 800 g
- 2 carrot (s)
- 1 onion (s)
- 1 clove garlic
- 1 sausage (ham sausage) approx. 50 g
- 250 g minced meat
- 1 bottle Cremefine
- 100 g herbal cream cheese
- 500 g spaetzle, or Knöpfle, from the refrierated shelf
- some butter
- some sugar
- salt and pepper
- nutmeg
- Vegeta, or stock powder
- some baking soda
Print Recipe
Pin Recipe Instructions
- Quarter the savoy cabbage, leave the stalk on. Cook the quarters in salted water for about 15 minutes so that they still have a bite. Immediately quench in ice water after boiling. Then remove the stalk and cut it to size, either in patches or strips. Halve the carrots lengthways and slice. Cut the onion, garlic and sausages into cubes.
- Fry the onion and garlic in butter, dust with a little sugar (can also be browned) and caramelize gently. Then add the sausages and minced meat. Fry the minced meat until crumbly, then add the carrots. Let it simmer for a few minutes, then add the savoy cabbage to the pan and fry it briefly or steam it with it. Fill up with Cremefine, stir in the cream cheese and season with salt, pepper, nutmeg and Vegeta or stock powder as required, add a little baking soda (should be good for digestion). Finally add the spaetzle, stir in and let it warm up.
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