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🍽️ Oven-baked Camembert with Red Cabbage and Hazelnut Spätzle

600 kcal · 30 min · 4 servings

Ingredients

• Hazelnuts, whole 100 g
• Shallots 2 pcs.
• Apples, red 2 pcs.
• Oil 5 tbsp
• Red cabbage from the jar 720 ml
• Cranberries 50 g
• Cinnamon pinch
• Salt pinch
• Water 60 ml
• Eggs 2 pcs.
• Breadcrumbs 50 g
• Camembert 200 g
• Spätzle, fresh 500 g
• Butter 2 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 220 °C using top and bottom heat.
2. 2. Roughly chop the hazelnuts.
3. 3. Cut the shallots in half and peel them.
4. 4. Dice the shallots finely.
5. 5. Wash the apples thoroughly.
6. 6. Cut the apples into quarters.
7. 7. Remove the core from the apple quarters.
8. 8. Cut the apple pieces into slices about 1 cm thick.
9. 9. Add 1 tbsp of oil to a pot and heat it over medium heat.
10. 10. Add the shallots and apple slices to the hot oil.
11. 11. Sauté the vegetables and fruit for about 2 minutes.
12. 12. Wait until the shallots and apples look translucent.
13. 13. Add the red cabbage to the pot.
14. 14. Sprinkle cranberries over the red cabbage.
15. 15. Sprinkle cinnamon over the mixture.
16. 16. Season the dish with salt.
17. 17. Add some water to the pot.
18. 18. Cover the pot with a lid.
19. 19. Let the dish cook over medium heat.
20. 20. Stir the vegetables occasionally.
21. 21. Simmer everything for about 20 minutes.
22. 22. Fill a large pot with about 4 liters of water.
23. 23. Salt the water generously.
24. 24. Bring the salted water to a boil.
25. 25. Whisk an egg in a deep plate.
26. 26. Fill a second plate with breadcrumbs.
27. 27. Add 4 tbsp of oil to a frying pan.
28. 28. Heat the oil in the pan over medium to high heat.
29. 29. Cut the Camembert in half.
30. 30. Dip one Camembert half into the whisked egg.
31. 31. Coat the egg-covered Camembert half in breadcrumbs.
32. 32. Place the breaded Camembert half into the hot pan.
33. 33. Fry the Camembert half on one side for about 1 minute.
34. 34. Turn the Camembert half and fry the other side for about 1 minute as well.
35. 35. Repeat the process with the second Camembert half.
36. 36. Place the fried Camembert halves into a baking dish.
37. 37. Place the baking dish into the preheated oven.
38. 38. Bake the Camembert for about 8 minutes.
39. 39. Add the spätzle to the boiling salted water.
40. 40. Cook the spätzle for about 1 minute.
41. 41. Drain the spätzle in a colander.
42. 42. Add 2 tbsp of butter to the pan.
43. 43. Heat the butter over medium heat.
44. 44. Add the chopped hazelnuts to the hot butter.
45. 45. Toast the hazelnuts for about 30 seconds.
46. 46. Add the drained spätzle to the pan.
47. 47. Mix the spätzle with the hazelnuts.
48. 48. Fry the spätzle for another 2 minutes.
49. 49. Wait until the spätzle are hot.
50. 50. Season the spätzle with salt.
51. 51. Season the spätzle with pepper.
52. 52. Take the Camembert out of the oven.
53. 53. Plate the Camembert.
54. 54. Add the red cabbage to the plates.
55. 55. Add the hazelnut spätzle to the plates.
56. 56. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 22 g · Fett/Fat: 38 g · Carbs: 50 g