Summary

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

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Instructions

1. Clean and wash the pointed cabbage and cut into strips. Clean and chop the mushrooms. Cut the onion into cubes.
2. Cook the spaetzle according to the instructions on the package.
3. Steam the pointed cabbage in hot fat for about 8 minutes. Season to taste with salt and pepper.
4. 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.
5. Put pointed cabbage, mushrooms and spaetzle in a baking dish and sprinkle cheese over it. Baked at 200 degrees for about 10 minutes.