Cabbage spaetzle

Ingredients for 4 servings:

• 400 g wheat flour
• 2 tsp salt
• 4 eggs
• ¼ liter of lukewarm water
• 1 small onion(s)
• 30 g fat
• 200 g bacon (belly bacon)
• 400 g sauerkraut, raw

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a spaetzle dough from flour, salt, 4 eggs, and 1/4 liter of water. Pour the dough in portions through a spaetzle sieve into boiling salted water and cook the spaetzle until they float to the surface. Strain and rinse with cold water. Peel and finely dice the onion, and fry in a large, deep frying pan. Also finely dice the bacon and add it to the onions. Tear the sauerkraut into pieces and add it to the onions and bacon. Continue frying, then add the spaetzle and mix everything well.