Cabbage patties with crispy bacon

Name: Cabbage patties with crispy bacon
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1/4 l milk, 5 eggs (Gr. M); 7-10 Tbsp salt, nutmeg, white pepper; 500 g Flour; 1 medium onion; 150 g streaky smoked bacon; 2-3 TABLESPOONS clarified butter; 1 can(s) (850 ml) Sauerkraut; 1/2 bunch Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1/4 l milk, 5 eggs (Gr. M)
7-10 Tbsp salt, nutmeg, white pepper
500 g Flour
1 medium onion
150 g streaky smoked bacon
2-3 TABLESPOONS clarified butter
1 can(s) (850 ml) Sauerkraut
1/2 bunch Chives

Directions

1
Mix milk, eggs, 1/2 tsp. salt, nutmeg and flour to a smooth dough. Leave to swell for approx. 30 minutes
2
Peel the onion. Finely dice onion and bacon. Heat clarified butter in a large pan. Leave the bacon in it until crispy. Fry the onion until transparent. Add sauerkraut, pull apart and braise covered for about 20 minutes. Season to taste with salt and pepper.
3
Bring plenty of salt water to the boil in a large pot. Place the spaetzle dough in portions on a moistened board ("Sparrow Board"). With a long knife, scrape fine strips of dough into the boiling water. Bring to the boil briefly until the spaetzle rise. Take them out with a skimmer, quench them and let them drain well
4
Add spaetzle to the cabbage and fry for a few minutes, season to taste. Wash the chives, cut into fine rolls and sprinkle over the cabbage patties