Light cheese and vegetable spaetzle (single)

Name: Light cheese and vegetable spaetzle (single)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Carrot; 1/4 collar Spring onions; 150 g Pointed cabbage; 25 g Low-fat Gouda cheese (16 % fat in dry matter); 1 TEASPOON Butter or margarine; 100 g fresh spaetzle; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Carrot
1/4 collar Spring onions
150 g Pointed cabbage
25 g Low-fat Gouda cheese (16 % fat in dry matter)
1 TEASPOON Butter or margarine
100 g fresh spaetzle
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel the carrot, wash and cut in half lengthwise. Clean and wash spring onions. Cut carrot and spring onions diagonally into slices or rings. Clean the pointed cabbage, 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 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