Allgäu cabbage spaetzle

Ingredients for 4 servings:

• 500 g flour
• 4 eggs
• 0.38 liters of water
• 1 gr. can/n sauerkraut (wine sauerkraut)
• some juniper berries
• 1 tsp broth, granulated
• 150g bacon
• Salt
• lots of pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Recipe from my mother-in-law

Put the sauerkraut in a pan with a little water, stock, and juniper berries and simmer for about an hour. In the meantime, make a dough from the flour, eggs, and water. Bring salted water to a boil and scrape the dough into the boiling water using a spaetzle grater. As soon as the spaetzle are ready, they will rise to the surface. Then lift them out with a slotted spoon and let them drain. Chop the bacon into small pieces and fry in a pan. Add the spaetzle and fry briefly. Season well with salt and pepper (I always use plenty of pepper). Then add the sauerkraut from the pot and fold in. Serve immediately. Tip: If you like, you can also serve it with salad.