Recipes

Savoy Cabbage-Cheese-Spaetzle

Ingredients

4 Servings

350 g Bechtle Spaetzle Blackforest
1 onion
500 g savoy cabbage
150 g ham, diced
Oil for frying
100 ml vegetable broth
200 ml cream
300 g cheese, grated
Salt, pepper
Nutmeg, grounded
Caraway, grounded
1 tbsp. lemon juice

Besides

deep fried onions

Preparation

Wash onions and savoy cabbage. Chop the onions and detach the stalk out of the savoy cabbage. Cut or shred the leaves into thin strips.
Cook the pasta according to packet instructions in boiling water with some salt until al dente. Strain the noodles and save some boiling water for the sauce.
Fry the ham in hot oil and keep away. Fry the savoy cabbage and the onion. Add the Spaetzle and deglaze with vegetable broth and cream. Bring it to boil. Stir in cheese and melt.
Stir in the fried ham and season with salt, pepper, nutmeg, caraway and lemon juice. If you like, sprinkle the Spaetzle with deep-fried onions and serve immediately.

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