Savoy cabbage stew with spaetzle

Name: Savoy cabbage stew with spaetzle
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g tripped chop of Kasseler; 1 collar Carrots; 1 (approx. 600 g) cabbage; 1 medium onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 1 package (400 g) Egg spaetzle (from the chiller cabinet); 125 g Fresh cream; 4 TABLESPOONS Roasted onions

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g tripped chop of Kasseler
1 collar Carrots
1 (approx. 600 g) cabbage
1 medium onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
1 package (400 g) Egg spaetzle (from the chiller cabinet)
125 g Fresh cream
4 TABLESPOONS Roasted onions

Directions

1
Wash the cured pork, dab dry and cut into cubes. Peel and wash carrots and cut them diagonally into slices. Clean and quarter the savoy cabbage and remove the stalk. Wash cabbage quarters and cut into strips. Peel and finely chop the onion. Heat the oil in a pot and fry the onion until transparent. Add the smoked pork and fry for 2-3 minutes.
2
Fry carrots and savoy cabbage briefly. Season with salt and pepper. Add stock and simmer for 10-15 minutes. Add spaetzle and let it simmer for 2 minutes. Stir crème fraîche until smooth and add it to the soup as a blob. Sprinkle with fried onions