Cheese spaetzle with pointed cabbage, mushrooms and minced meat

Ingredients for 4 servings:

• 1 large pointed cabbage
• 500 g mushrooms
• 500 g minced meat
• 4 tbsp butter
• 125 g crème fraîche with herbs
• 1 tbsp vegetable broth, instant
• 1 large onion(s)
• 300 g spaetzle
• 150 g cheese (Gouda)
• 1 garlic clove(s)
• Spice(s) of your choice
• some oil
• salt and pepper
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion and garlic, then add the minced meat and fry until crumbly. Season to taste. Cut the cabbage into strips and braise in oil for about 10-15 minutes until the cabbage is tender, then season with salt and pepper and remove. Halve the mushrooms and sauté in oil. Add 1/8 liter of water, bring to a boil briefly, and stir in the stock and crème fraîche herbs. Cook the spaetzle in salted water according to the instructions. Layer the cabbage in a baking dish, top with the seasoned minced meat, then the spaetzle, and finally the mushrooms with the crème fraîche sauce. Sprinkle with cheese. Bake at 175 degrees Celsius for about 15 minutes.