Spaetzle-pointed Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage, approx. 500 g
- 500 g mushrooms
- 1 onion (s)
- 300 g spaetzle
- 1 teaspoon vegetable stock
- 200 g cheese, rated
- salt and pepper
- 1 package processed cheese
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Clean and wash the pointed cabbage and cut into strips. Clean and chop the mushrooms. Cut the onion into cubes.
- Cook the spaetzle according to the instructions on the package.
- Steam the pointed cabbage in hot fat for about 8 minutes. Season to taste with salt and pepper.
- Fry the mushrooms with the onions. Add the water and vegetable stock and bring to the boil. Stir in the processed cheese and bring to the boil again.
- Put pointed cabbage, mushrooms and spaetzle in a baking dish and sprinkle cheese over it. Baked at 200 degrees for about 10 minutes.
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