Walnut Spaetzle Pointed Cabbage Pan

Walnut spaetzle

1. Put the flour together with the salt and the ground walnuts in a bowl, add the 2 eggs and mix with a wooden spoon with a hole. Always add a little water and beat the dough vigorously. The dough should run tough from the spoon without tearing. Beat until the batter starts to bubble. Let the dough rest for about 30 minutes.
2. Bring salted water to the boil in a saucepan and plane the spaetzle into the water with the help of a spaetzle slicer, the real Swabians will of course scrape off the board. Always slice the dough into the water in portions. The spaetzle are good when they swim up – then lift them out of the water with a skimmer.

Pointed cabbage pan

1. Remove the outer leaves of the pointed cabbage, then quarter the cabbage, cut out the stalk and cut into fine strips.
2. In a pan, melt the butter with the sugar to a caramel and then add the diced apple, let it caramelize for about 3 minutes while turning, then deglaze with about 50 ml of cider, add the shallot and garlic and stir Simmer until a thick syrup has formed around the apples.
3. Now add the pointed cabbage and stir-fry for about 7 minutes. Then deglaze with the rest of the cider and now turn the heat to the lowest level, put the lid on the pan and let it simmer for about 10 minutes. Then season with salt, pepper and Espelette pepper.
4. Now add the cream and reduce again over medium heat with the lid open until the cream is almost completely cooked off. Season again to taste.

finish

1. Now add the walnut spaetzle to the pointed cabbage, fold in well, let it steep for about 5 minutes and then serve. We had sausages with it. But the whole thing is also a complete main meal.