Spaetzle and cabbage casserole

Name: Spaetzle and cabbage casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 250 g Spaetzle, salt; 5 tablespoons (15 g each) butter/margarine; 4 (60 g) easy go. Tbsp. flour; 1/2 l Milk; 2 TEASPOONS Vegetable broth; 100 g Cream processed cheese; 7-10 Tbsp white pepper, nutmeg; 2 medium-sized onions; 1 can(s) (850 ml) Sauerkraut; 3-4 Cloves; 4 Juniper berries; 7-10 Tbsp ground caraway; 1 Bay leaf; 1-2 TEASPOONS Sugar; 200 g cooked ham; 7-10 Tbsp Grease; 100 g Gouda od. Emmentaler; 7-10 Tbsp Oregano

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

250 g Spaetzle, salt
5 tablespoons (15 g each) butter/margarine
4 (60 g) easy go. Tbsp. flour
1/2 l Milk
2 TEASPOONS Vegetable broth
100 g Cream processed cheese
7-10 Tbsp white pepper, nutmeg
2 medium-sized onions
1 can(s) (850 ml) Sauerkraut
3-4 Cloves
4 Juniper berries
7-10 Tbsp ground caraway
1 Bay leaf
1-2 TEASPOONS Sugar
200 g cooked ham
7-10 Tbsp Grease
100 g Gouda od. Emmentaler
7-10 Tbsp Oregano

Directions

1
Cook the Spätzle in plenty of boiling salted water for about 12 minutes. Drain
2
Heat 4 tablespoons of fat in a saucepan. Sauté the flour in it. Stir in milk, 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Stir in processed cheese in flakes. Season sauce with salt, pepper and nutmeg
3
Peel onions and cut them into rings. Heat 1 tablespoon of fat in a frying pan. Fry the onion rings until golden brown. Take out some onion rings and put aside
4
Add sauerkraut, cloves, juniper, caraway and bay leaf to the remaining onion rings and braise for about 10 minutes. Season to taste with salt and sugar
5
Roughly dice the ham. Mix with sauerkraut, spaetzle and sauce. Pour into a greased casserole dish (approx. 30 cm long). Rub Gouda over it. Spread the remaining onion rings on top. Bake in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for about 40 minutes. Garnish if necessary