White Cabbage Spaetzle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg white cabbage
- 1 onion (s)
- 200 g bacon
- 1 bell pepper (s), yellow
- 1 tablespoon sugar
- 1 tablespoon white wine vinegar
- 100 ml water
For the dough: (spaetzle dough)
- 400 g flour, (spaetzle flour)
- 180 ml water, very warm
- 3 egg (s)
- salt and pepper
- Paprika powder
- possibly cheese, grated
Print Recipe
Pin Recipe Instructions
- Finely chop the white cabbage freed from the stalk and outer leaves. Peel onion and chop finely. Clean and wash the peppers and cut into small cubes.
- Fry the diced bacon, add sugar and briefly fry the onion in it. Quench with the vinegar. Add the cabbage and bell pepper. Then pour in the water for about 20 minutes and cook until soft. Season with salt, pepper and paprika.
- Mix the spaetzle flour with the eggs, a little salt, pepper and the very warm water. The dough should be easy to steep and not too moist. Beat until it bubbles. Use the spaetzle press or the spaetzle pusher to press or slice the dough into the boiling salted water. Take out, quench and mix with the herb.
- If you like, you can add some grated cheese to the cabbage spätzle when they are on the plate.
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