Magical spaetzle, pointed cabbage and mushroom casserole

Ingredients for 6 servings:

• 2 heads of pointed cabbage
• 500 g mushrooms
• 500 g spaetzle, possibly wholemeal spaetzle
• 100 ml vegetable stock
• 100 ml cream
• 2 tbsp sunflower oil
• salt and pepper
• Paprika powder, mild
• 100 g Gouda, old (or variety according to taste), grated
• 3 large onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the spaetzle (if you’re using ready-made ones – I make them myself). Trim, chop, and wash the pointed cabbage and sauté in a little oil for about 5 minutes. Season with salt and pepper and a little mild paprika. Then add to the casserole dish and arrange the spaetzle on top. Trim and finely chop the mushrooms. Sauté in oil and deglaze with the vegetable stock and cream – season to taste if desired. Layer the mushrooms over the spaetzle and sprinkle with grated cheese. I use aged Gouda here, as the traditional Appenzeller overpowers too much of the flavor of the other ingredients. Bake in a hot oven at 200°C until golden brown. Meanwhile, slice the onions into rings and fry until brown. Sprinkle over the casserole before serving.