Swabian Spaetzle – Ham – Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. spaetzle
- salt and pepper
- butter
- 5 tablespoon flour
- 500 ml milk
- 1 tablespoon vegetable stock, granulated
- 100 g processed cheese
- Nutmeg, grated
- 1 medium onion (s) (vegetable onion)
- 1 tablespoon clarified butter
- 1 tablespoon sugar
- 1 can sauerkraut (425 ml)
- 4 clove (s)
- 4 juniper berries
- 0.5 teaspoon ½ caraway seeds, ground
- 1 bay leaf
- 400 g ham, cooked
- Cheese, grated
- Fat for the shape
- water
Print Recipe
Pin Recipe Instructions
- Prepare spaetzle. Heat 5–6 tablespoons of fat in a saucepan. Stir in flour and sweat. Pour in 250 ml of water and milk while stirring, bring to the boil. Stir in the broth. Remove the saucepan from the stove and stir in the processed cheese.
- Peel and halve the onion and cut into rings. Melt the clarified butter with sugar in a large pan. Caramelize the onion rings while turning. Add the sauerkraut, cloves, juniper berries, caraway seeds and bay leaf to the onion rings. Simmer over medium heat for about 8 minutes, stirring occasionally. Season with salt.
- Roughly dice the ham. Mix the ham cubes, sauerkraut, spaetzle and sauce in a bowl and place in a greased baking dish. Scatter cheese on top. Bake in a hot oven at 200 ° C for about 40 minutes.
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