Spätzle-Kraut-Pan (diabetics)

Name: Spätzle-Kraut-Pan (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 thin slice of Leberkäse (approx. 50 g); 1 TABLESPOON Oil; 1 (approx. 30 g) peeled onion; 200 g verse zuurkool of 200 g zuurkool in blik; 6 TABLESPOONS apple juice; 1-2 Bay leaves; 2 Juniper berries; 50 g Spätzle; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 thin slice of Leberkäse (approx. 50 g)
1 TABLESPOON Oil
1 (approx. 30 g) peeled onion
200 g verse zuurkool of 200 g zuurkool in blik
6 TABLESPOONS apple juice
1-2 Bay leaves
2 Juniper berries
50 g Spätzle
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 stem(s) Parsley

Directions

1
Cut Leberkäse into fine strips. Heat oil in a coated pan. Sauté the Leberkäse in it vigorously while turning and take it out. Dice onion. Drain the sauerkraut.
2
Sauté onion in hot frying fat. Add sauerkraut and braise. Add apple juice and bring to the boil. Add bay leaf and juniper and braise for about 15 minutes. Meanwhile cook spaetzle in boiling salted water for 10-12 minutes. Drain spaetzle. Add spaetzle and meat loaf to the cabbage and fry briefly. Season the spaetzle pan to taste again. Wash and chop parsley.
3
Meanwhile cook spaetzle in boiling salted water for 10-12 minutes. Drain spaetzle. Add spaetzle and meat loaf to the cabbage and fry briefly. Season the spaetzle pan to taste again. Wash and chop parsley. Arrange everything and sprinkle with parsley
4
Vital Tip: Sauerkraut is a vitamin C bomb and therefore an ideal flu remedy