Pointed cabbage-spätzle gratin with chicken

Name: Pointed cabbage-spätzle gratin with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 600 g Pointed cabbage; 75 g Gouda (play); 4 Stem/s Parsley; 1 TABLESPOON Butter; 1 pck (each 500 g) Spätzle (cooling shelf); 200 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Roasted onions

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

The hearty creamy gratin is easy to make. Roasted onions provide the extra whistle

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
600 g Pointed cabbage
75 g Gouda (play)
4 Stem/s Parsley
1 TABLESPOON Butter
1 pck (each 500 g) Spätzle (cooling shelf)
200 g Whipped cream
1 TEASPOON Vegetable broth (instant)
2 TABLESPOONS sauce thickener
7-10 Tbsp Nutmeg
2 TABLESPOONS Roasted onions

Directions

1
Wash the fillets and dab dry. Season with salt and pepper. Heat oil in a large pan. Fry the meat for about 5 minutes on each side.
2
In the meantime clean and wash the cabbage and cut it into strips from the stalk. Grate cheese. Wash parsley, shake dry and cut finely.
3
Remove the fillets from the pan. Melt the butter in the frying fat. Fry cabbage in it for about 5 minutes. Fry the spaetzle for about 3 minutes. Season with salt and pepper. 1⁄4 l Stir in water, cream and stock. Bring to the boil, stir in sauce thickener and simmer for 1-2 minutes. Season to taste with salt, pepper and nutmeg.
4
Put the spaetzle mixture into one large or four small greased casserole dishes. Cut the fillets into slices and spread on the gratins. Sprinkle with cheese, fried onions and parsley. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 15 minutes.