Cheese spaetzle pan with bacon, savoy cabbage and chives

Ingredients for 2 servings:

• ¼ head of savoy cabbage
• 1 onion(s)
• 80 g bacon, sliced
• 1 ½ tbsp oil
• 200 ml cream
• 50 ml water, hot
• e.g. salt and pepper
• 250 g spaetzle (refrigerated section)
• 1 handful of chives
• 75 g mountain cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

You will need two large pans, a vegetable grater, a cutting board, a knife, and a wooden spoon. Wash the vegetables and herbs and clean if necessary. Remove the stalk from the savoy cabbage, then cut the cabbage into diamond shapes approximately 2 cm in diameter. Peel the onion and dice it finely. Cut the bacon into strips. Heat 1 tablespoon of oil in a large pan over medium heat, fry the diced onion and bacon strips for 2-3 minutes. Add the savoy cabbage diamonds and fry for 1-2 minutes. Then deglaze with cream and 50 ml of hot water and simmer for a further 10-15 minutes over medium heat. Season with salt and pepper. Meanwhile, heat 1/2 tablespoon of oil in a second large pan and fry the spaetzle for approximately 5-7 minutes, turning occasionally. Then remove the pan from the heat. Finely chop the chives and coarsely grate the mountain cheese. Fold the fried spaetzle into the bacon and savoy cabbage, sprinkle with mountain cheese, and toss in the pan once more. Serve on plates, garnish with chives, and enjoy.