Herb-spätzle pan with bacon-sour cabbage

Name: Herb-spätzle pan with bacon-sour cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Parsley; 200 g Flour; 6 Eggs (size M); 1 pinch Salt; 100 g streaky smoked bacon; 1 Onion; 1 can(s) (425 ml) Sauerkraut; 1 TABLESPOON Sugar; 7-10 Tbsp ground caraway; 3 TABLESPOONS Butter; 2 TABLESPOONS Schmand

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Parsley
200 g Flour
6 Eggs (size M)
1 pinch Salt
100 g streaky smoked bacon
1 Onion
1 can(s) (425 ml) Sauerkraut
1 TABLESPOON Sugar
7-10 Tbsp ground caraway
3 TABLESPOONS Butter
2 TABLESPOONS Schmand

Directions

1
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix flour, eggs, parsley and salt with a wooden spoon and beat until the dough is bubbling. Let dough rest for about 30 minutes
2
Dice the bacon and leave it in a pan without fat for about 6 minutes until crispy. Peel onion and cut into short strips. After about 4 minutes add to the bacon and fry until translucent. Squeeze out the sauerkraut, add to the bacon onions and braise for about 30 minutes, turning occasionally. Season to taste with salt, sugar and caraway
3
In the meantime, bring salted water to the boil in a wide pot. Spread the dough in portions on a spaetzle board. Scrape into the water and cook for about 3 minutes until the spaetzle rise to the top. Take them out with a skimmer, quench them briefly with cold water and let them drip off
4
Heat the butter in a large pan and fry the spaetzle for about 10 minutes, turning them over. Season to taste with salt. Stir the sour cream into the sauerkraut, add the sauerkraut to the spaetzle, fold in and serve