Summary

Ingredients

• 1 kohlrabi
• 1 small zucchini
• 0.5 ½ white cabbage
• 250 g spaetzle, cooked
• 250 g feta cheese
• 2 tomato (s)
• flour
• water
• vegetable broth, instant
• Oil for stewing

Print Recipe Pin Recipe

Instructions

1. Clean the vegetables and dice them together with the feta cheese. With the exception of the tomatoes and feta cheese, sauté everything else in a little hot oil in a pan. Dust with flour and vegetable stock and deglaze with enough water until a thick sauce is formed. Let simmer for another 5 minutes. Add the finished spaetzle and now also add the tomato and feta cubes. Let simmer a little more, then serve.
2. The vegetables can still be firm to the bite.
3. Note: Of course, other vegetables can also be used - whatever the kitchen can offer.