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🍽️ Juicy rump steak with homemade spätzle and sweet-sour red cabbage

681 kcal · 30 min · 4 servings

Juicy rump steak with homemade spätzle and sweet-sour red cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the meat out of the fridge and leave it on the counter until it reaches room temperature.
  2. 2. Wash the red cabbage thoroughly under running water.
  3. 3. Remove the hard core in the center of the cabbage head.
  4. 4. Cut the cabbage leaves into very fine, thin strips.
  5. 5. Rinse the orange under warm water.
  6. 6. Grate the orange peel finely to use the aroma.
  7. 7. Cut the orange in half.
  8. 8. Squeeze the juice out of the orange halves.
  9. 9. Put the red cabbage, cranberries, orange zest, and orange juice into a large bowl.
  10. 10. Add a pinch of cinnamon and a bay leaf.
  11. 11. Season the mixture with salt and black pepper.
  12. 12. Mix all ingredients well together.
  13. 13. Set the bowl with the prepared red cabbage aside.
  14. 14. Fill a large pot with about two liters of water.
  15. 15. Add a generous splash of salt to the water.
  16. 16. Bring the salted water to a boil in the pot.
  17. 17. Put one tablespoon of oil into a large frying pan.
  18. 18. Heat the oil in the pan on the highest setting.
  19. 19. Rinse the rump steak briefly under cold water.
  20. 20. Pat the meat completely dry with a kitchen towel.
  21. 21. Season the meat generously with salt.
  22. 22. Place the meat into the hot pan.
  23. 23. Sear the steak for about two minutes on the first side.
  24. 24. Turn the meat and sear it for another two minutes on the other side.
  25. 25. Now season the steak with freshly ground pepper.
  26. 26. Wrap the meat tightly in aluminum foil.
  27. 27. Let the wrapped steak rest for ten to twelve minutes.
  28. 28. Set the pan with the drippings aside and do not clean it.
  29. 29. Place the pan with the drippings back on the stove.
  30. 30. Put the prepared red cabbage into the hot pan.
  31. 31. Heat the red cabbage on high heat.
  32. 32. Let the red cabbage simmer for about thirteen to fifteen minutes.
  33. 33. Put the spätzle into the boiling salted water.
  34. 34. Cook the spätzle for about ten minutes.
  35. 35. Wash the fresh parsley under running water.
  36. 36. Shake the parsley dry vigorously.
  37. 37. Pluck the parsley leaves from the hard stems.
  38. 38. Finely chop the parsley leaves.
  39. 39. Finally, adjust the seasoning of the red cabbage with salt and pepper.
  40. 40. Cut the cooked rump steak into bite-sized portions.
  41. 41. Drain the cooked spätzle in a colander.
  42. 42. Stir the chopped parsley into the warm spätzle.
  43. 43. Get four plates ready.
  44. 44. Distribute the spätzle and red cabbage onto the plates.
  45. 45. Arrange the meat portions nicely.
  46. 46. Serve the dish immediately while hot.
  47. 47. Enjoy your meal!

Nutrition per serving