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🍽️ Swabian Cabbage Spätzle

392 kcal · 30 min · 4 servings

Ingredients

• 170 g wheat wholemeal flour
• 100 g wheat flour
• 3 eggs
• 170 ml mineral water with carbonation
• 1 tsp salt
• 2 onions
• 500 g sauerkraut (can)
• 30 g butter
• 150 ml vegetable broth
• pepper (from the mill)
• 1 bay leaf
• 3 allspice berries
• 1 tbsp cumin seeds

Instructions

1. 1. Put flour, eggs, and water into a bowl.
2. 2. Beat the dough smooth with a cooking spoon.
3. 3. The dough should be thick and form bubbles when stirred.
4. 4. Season the dough with salt.
5. 5. Let the dough rest for about 20 minutes.
6. 6. Peel the onions in the meantime.
7. 7. Cut the onions into thin strips.
8. 8. Drain the cabbage well.
9. 9. Heat butter in a pan.
10. 10. Fry the onion strips until golden brown.
11. 11. Add the cabbage to the pan.
12. 12. Sauté the cabbage briefly.
13. 13. Deglaze the mixture with vegetable broth.
14. 14. Season with salt, pepper, bay leaf, allspice, and caraway.
15. 15. Simmer the cabbage over low heat for 5 to 8 minutes.
16. 16. Bring salted water to a boil in a pot.
17. 17. Scrape the spätzle dough into the boiling water in portions.
18. 18. Cook the spätzle until they float to the surface.
19. 19. This takes about 2 to 3 minutes.
20. 20. Lift the spätzle out with a slotted spoon.
21. 21. Mix the spätzle into the cabbage.
22. 22. Toss everything briefly in the pan.
23. 23. Serve the dish directly in the pan.

Nutrition per serving

• kcal: 392
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 46 g