Recipes
Spaetzle and noodles can be prepared in so many ways. We invite you to peruse our collection of recipes, let yourself be inspired and discover new, proven, and sophisticated cooking suggestions. You’ll have the option of filtering by level of difficulty, or search by your favorite ingredients or pasta types and we’ll find suggestions that suit your tastes.
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Savoy cabbage-cheese-Spaetzle
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.
Ingredients [4 servings]
- 350 g Bechtle Spaetzle
- 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
Difficulty
with meat
