Swabian spaetzle – ham – casserole

Ingredients for 4 servings:

• 4 servings of spaetzle
• salt and pepper
• butter
• 5 tbsp flour
• 500 ml milk
• 1 tbsp vegetable stock, granulated
• 100 g processed cheese
• Nutmeg, grated
• 1 m.-sized onion(s) (vegetable onion)
• 1 tbsp clarified butter
• 1 tbsp sugar
• 1 can of sauerkraut (425 ml)
• 4 cloves
• 4 juniper berries
• ½ tsp caraway seeds, ground
• 1 bay leaf
• 400 g ham, cooked
• Cheese, grated
• Fat for the mold
• Water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Prepare the spaetzle. Heat 5–6 tablespoons of fat in a saucepan. Stir in the flour and sauté. Add 250 ml of water and milk, stirring constantly, and bring to a boil. Stir in the stock. Remove the pan from the heat and stir in the cream cheese. Peel the onion, halve it, and cut it into rings. Melt the clarified butter and sugar in a large pan. Caramelize the onion rings, stirring occasionally. Add the sauerkraut, cloves, juniper berries, caraway seeds, and bay leaf to the onion rings. Sauté over medium heat for about 8 minutes, stirring occasionally. Season with salt. Roughly dice the ham. Mix the ham cubes, sauerkraut, spaetzle, and sauce in a bowl and pour into a greased baking dish. Sprinkle with the cheese. Bake in a preheated oven at 200°C for about 40 minutes.