Salzburg cabbage patties

Name: Salzburg cabbage patties
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1/4 l Milk; 5 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 500 g Flour; 1 Onion; 250 g streaky smoked bacon; 30 g clarified butter; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Pepper; 1/2 bunch Chives; 1/4 l Milk; 5 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 500 g Flour; 1 Onion; 250 g streaky smoked bacon; 30 g clarified butter; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Pepper; 1/2 bunch Chives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1/4 l Milk
5 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
500 g Flour
1 Onion
250 g streaky smoked bacon
30 g clarified butter
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Pepper
1/2 bunch Chives
1/4 l Milk
5 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
500 g Flour
1 Onion
250 g streaky smoked bacon
30 g clarified butter
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Pepper
1/2 bunch Chives

Directions

1
Mix milk, eggs, 1/2 teaspoon salt, nutmeg and flour to a smooth dough. Let dough rest for 30 minutes. Peel and chop onion. Cut bacon into small cubes. Heat clarified butter in a large pan.
2
Brown the onion and bacon in it. Add the sauerkraut and let it boil down a bit. Season to taste with salt and pepper. Boil up plenty of salted water. Gradually put a part of the spaetzle dough on a moistened "sparrow board" and scrape fine strips into the boiling water with a long knife.
3
Bring the spätzle to the boil briefly for a short time until they rise, remove with a skimmer and rinse with cold water. Drain the spaetzle, add to the cabbage and fry for a few minutes. Season to taste with salt and pepper.
4
Wash the chives, cut into fine rolls, sprinkle over the cabbage patties and serve.
5
Mix milk, eggs, 1/2 teaspoon salt, nutmeg and flour to a smooth dough. Let dough rest for 30 minutes. Peel and chop onion. Cut bacon into small cubes. Heat clarified butter in a large pan.
6
Brown the onion and bacon in it. Add the sauerkraut and let it boil down a bit. Season to taste with salt and pepper. Boil up plenty of salted water. Gradually put a part of the spaetzle dough on a moistened "sparrow board" and scrape fine strips into the boiling water with a long knife.
7
Bring the spätzle to the boil briefly for a short time until they rise, remove with a skimmer and rinse with cold water. Drain the spaetzle, add to the cabbage and fry for a few minutes. Season to taste with salt and pepper.
8
Wash the chives, cut into fine rolls, sprinkle over the cabbage patties and serve.