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.
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.
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.
Wash the chives, cut into fine rolls, sprinkle over the cabbage patties and serve.
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.
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.
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.
Wash the chives, cut into fine rolls, sprinkle over the cabbage patties and serve.