:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/R6meO6BlFJRo3jYts2rz/354b367f901695b614352b41298f61.png "Classic Swabian cabbage spaetzle")
Source: kabVision for Adobe Stock
Classic Swabian cabbage spaetzle
This traditional southern German dish is one of my favorites and I have made it many times. The combination of hearty spaetzle and the slightly sour taste of the cabbage is not only delicious, but also very filling. A real comfort food that tastes particularly good in the cold season!
Ingredients
- 300 g Spaetzle
- 500 g sour cabbage
- 2 Onions
- 100 g bacon
- 1 tbsp oil
- salt and pepper
- 1 TL caraway seeds
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Directions
To prepare Krautspätzle, first chop the onions and bacon. This step ensures that these ingredients cook evenly and can distribute their flavors well.
Heat the oil in a large pan and fry the bacon in it. I recommend not frying the bacon too crispy, otherwise it will become too hard.
Add the onions and fry until translucent. Steaming the onions in the rendered bacon develops a particularly strong flavor.
Add the sauerkraut and caraway seeds and simmer over a medium heat for 20 minutes. If you like, you can drain the cabbage with a little water or stock to make it juicier.
Mix the spaetzle into the cabbage and season with salt and pepper. I find that freshly ground pepper makes a big difference here.
Mix the cabbage spaetzle well again and simmer for a few more minutes. This ensures that the spaetzle absorbs the flavors of the cabbage.
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