Gratinated cheese spaetzle with pointed cabbage & mushrooms

Name: Gratinated cheese spaetzle with pointed cabbage & mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 (approx. 500 g) cabbage; 500 g Mushrooms; 300 g Spätzle; 3-4 Tbsp butter/margarine; 7-10 Tbsp white pepper; 1/2-1 TEASPOON Vegetable broth; 125 g Fresh cream; 100-150 g grated gouda; 1 medium onion

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 (approx. 500 g) cabbage
500 g Mushrooms
300 g Spätzle
3-4 Tbsp butter/margarine
7-10 Tbsp white pepper
1/2-1 TEASPOON Vegetable broth
125 g Fresh cream
100-150 g grated gouda
1 medium onion

Directions

1
Boil up about 2 l salted water. Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3). Clean, wash and cut cabbage into strips. Clean mushrooms and halve them if necessary
2
Cook the spaetzle in boiling salted water for about 12 minutes. Steam cabbage in 1 tablespoon of hot fat for about 5 minutes. Season and take out. Heat 1-2 tablespoons of fat in the frying fat. Fry the mushrooms in it
3
Add approx. 1/8 l water and bring to the boil. Stir in stock and crème fraîche and season to taste. Drain the spaetzle. Layer everything in 4 small or 1 large casserole dish
4
Sprinkle cheese over it. Bake in the oven for about 10 minutes. Peel onion and cut into rings. Fry in 1 tbsp. hot fat until golden brown. Sprinkle on the cheese spaetzle