Swabian spaetzle and cabbage casserole
easy
60 mins
60 mins
Ingredients
- 250 g Spaetzle dried
- 7-10 Tbsp Salt
- 60 g + 1 tsp butter or margarine
- 65 g Flour
- 500 ml Milk
- 250 ml Vegetable broth (instant)
- 200 g Processed cheese
- 2 Eggs (size M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Vegetable Onion
- 1 TABLESPOON clarified butter
- 1 TABLESPOON Sugar
- 1 can(s) (425 ml) Sauerkraut
- 4 Cloves
- 4 Juniper berries
- 1 TEASPOON ground caraway
- 1 Bay leaf
- 250 g cooked ham
- 100 g Gouda cheese
- 7-10 Tbsp Grease
- 7-10 Tbsp Oregano
Directions
- 1
Cook the spaetzle in bubbling salt water for about 8 minutes, drain and rinse in cold water. Drain and mix with 1 teaspoon of fat. Melt 60 g fat in a pot.
- 2
Stir in flour. Add milk and vegetable stock, bring to the boil while stirring. Stir in processed cheese and eggs well. Season to taste with salt, pepper and nutmeg. Peel and halve the onion and cut into rings.
- 3
Melt clarified butter and sugar in a pan. Caramelize onion rings in it. Put some onion rings aside. Add the sauerkraut, cloves, juniper, caraway and bay leaf to the remaining onion rings and fry over medium heat for about 5 minutes.
- 4
Season with salt. Roughly dice the ham. Mix ham cubes, sauerkraut, spaetzle and sauce in a bowl. Pour into a greased casserole dish. Grate the gouda and pour over it. Spread onion rings on top.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Serve garnished with oregano.
Nutrition Facts
900 kcal
74 g
47 g
50 g
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