:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/R6meO6BlFJRo3jYts2rz/354b367f901695b614352b41298f61.png "Classic Swabian cabbage spaetzle")
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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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GretarezepteClassic 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!
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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