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Cabbage spaetzle

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Ingredients for 4 servings:

  • 500 g spaetzle, ready-made or homemade
  • 1 m.-sized onion(s)
  • some butter
  • 500 g sauerkraut
  • 125 ml vegetable stock
  • some salt and pepper
  • Marjoram, shredded

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and dice the onion. Melt some butter in a pan and sauté the diced onions until translucent. Loosely tear the sauerkraut and add it to the onions. Pour in the vegetable stock and bring to a boil. Simmer over low heat for about 25 minutes. Add the spaetzle and simmer for another 5 minutes. Season with salt, pepper, and marjoram.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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