Baked cheese spaetzle

Ingredients for 4 servings:

• 1 head of pointed cabbage, approx. 500 g
• 500 g mushrooms
• 300 g spaetzle
• butter
• Salt and pepper, white
• 125 ml water
• ½ tsp vegetable broth, instant
• 125 g crème fraîche
• 150 g Gouda, grated
• 1 m.-sized onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with pointed cabbage and mushrooms

Bring about 2 liters of salted water to a boil. Preheat the oven to 200°C (top/bottom heat) or 175°C (fan oven). Cut the cabbage into strips. Clean the mushrooms and halve them if necessary. Cook the spaetzle in the boiling water for about 12 minutes, then drain well. Fry the cabbage in 1 tablespoon of butter for about 5 minutes, then season with salt and pepper and remove. Heat another 1-2 tablespoons of butter and fry the mushrooms in it. Pour in 125 ml of water and bring to a boil. Stir in the granulated stock and crème fraîche and season the mushroom ragout with salt and pepper. Layer the spaetzle, cabbage, and mushrooms in 4 small or one large casserole dish. Sprinkle with cheese and bake in the oven for about 10 minutes. Cut the onions into rings and fry in 1 tablespoon of butter until golden brown. Sprinkle over the cheese spaetzle before serving.