Pointed cabbage-spätzle pot with broad beans and Kabanossi

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3.7 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 pack of (400 g) fresh spaetzle (refrigerated shelf)
  • 7-10 Tbsp salt and pepper
  • 400 g frozen broad beans
  • 1 (approx. 400 g) baby pointed cabbage
  • 250 g Kabanossi
  • 2 TABLESPOONS Oil
  • 1 TEASPOON Vegetable broth (instant)

Directions

  1. 1

    Cook the spaetzle in boiling salted water according to package instructions, then drain.

  2. 2

    Cook the broad beans in boiling salted water for 4-5 minutes. Quench beans cold and remove the white skin.

  3. 3

    Clean, wash and quarter the pointed cabbage and cut from the stalk into strips. Peel the skin of the kabanossi, cut the sausage into slices.

  4. 4

    Heat the oil in a large frying pan. Fry the Kabanossi in it while turning. Fry the spaetzle briefly. Take out both. Fry cabbage and beans in hot frying fat for about 5 minutes, turning them over. Season with salt and pepper.

  5. 5

    Add a good 1/4 l water, bring to the boil, stir in the stock and cook for 3-4 minutes. Fold in Kabanossi and Spätzle, heat up briefly. Serve.

Nutrition Facts

KCAL
570 kcal
CARBS
47 g
FATS
29 g
PROTEINS
27 g