Hazelnut cheese spaetzle with savoy cabbage

Ingredients for 2 servings:

• 125 g quark, 20% fat i. tr.
• 75 g flour
• 50 g hazelnuts, ground
• 2 eggs
• 1 tsp salt
• 300 g savoy cabbage
• 1 tbsp rapeseed oil
• 150 ml vegetable stock
• 100 g mountain cheese, grated
• 4 tbsp fried onions for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian winter dish

Mix the spaetzle dough ingredients with a hand mixer until a tough dough forms. Set the dough aside while you put a large pot of salted water on the stovetop and bring it to a boil. Cut the savoy cabbage into short strips and sauté them in oil in a large pan. Pour in the stock and cook the savoy cabbage with the lid closed for 15 minutes. Press the spaetzle dough in portions into the boiling salted water using a spaetzle press. As soon as the spaetzle float to the top, remove them from the water with a slotted spoon and let them drain in a sieve. Add all the spaetzle to the savoy cabbage in the pan, sprinkle with grated mountain cheese, mix briefly, and let the cheese melt. Serve sprinkled with fried onions.