Savoy cabbage pan with spaetzle

Ingredients for 4 servings:

• ½ savoy cabbage, approx. 750 – 800 g
• 2 carrots
• 1 onion(s)
• 1 garlic clove(s)
• 1 Mettwurst (ham sausage) approx. 50 g
• 250 g minced meat
• 1 bottle of Cremefine
• 100 g herb cream cheese
• 500 g Spätzle or Knöpfle from the refrigerated section
• some butter
• some sugar
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. Vegeta, or stock powder
• some baking soda

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Quarter the savoy cabbage, leaving the stalks on. Cook the quarters in salted water for about 15 minutes, so they still retain some bite. After cooking, immediately plunge them into ice water. Then remove the stalks and trim, either into chunks or strips. Halve the carrots lengthwise and slice them. Dice the onion, garlic, and Mettwurst sausages. Sauté the onion and garlic in butter, sprinkle with a little sugar (browner is also fine), and gently caramelize. Then add the Mettwurst sausages and ground meat. Fry the meat until crumbly, then add the carrots. Sauté for a few minutes, then add the savoy cabbage to the pan and briefly sauté or braise it. Top with Cremefine, stir in the cream cheese, and season with salt, pepper, nutmeg, and Vegeta or stock powder, if desired. Add a little baking soda (said to be good for digestion). Finally, add the spaetzle, stir in, and let it warm through.