Light cheese and vegetable spaetzle

Name: Light cheese and vegetable spaetzle
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Carrots; 1 collar Spring onions; 1/2 (approx. 500 g) Head pointed cabbage; 125 g Gouda cheese; 1 TABLESPOON Butter or margarine; 600 g fresh spaetzle; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Carrots
1 collar Spring onions
1/2 (approx. 500 g) Head pointed cabbage
125 g Gouda cheese
1 TABLESPOON Butter or margarine
600 g fresh spaetzle
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the carrots and cut them in half lengthwise. Clean and wash spring onions. Cut carrots and spring onions diagonally into slices or rings. Clean and halve the pointed cabbage and remove the stalk. Cut cabbage into strips. Grate cheese
2
Heat the fat in a frying pan. Sauté the carrots and spaetzle for approx. 4 minutes. Add the pointed cabbage after approx. 2 minutes. Add spring onions and season with salt and pepper. Add cheese, fold in and let it melt. Remove the vegetable noodles from the pan and serve immediately