Cheese spaetzle with pointed cabbage, mushrooms and minced meat

Ingredients for 4 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• 500 g minced meat, mixed
• 1 large pointed cabbage
• 500 g mushrooms
• 125 ml water
• 1 tbsp vegetable broth, granulated
• 125 g crème fraîche with herbs
• 300 g spaetzle
• 150 g Gouda, grated
• salt and pepper
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Finely chop the onion and garlic and fry in oil, then add the minced meat and fry until crumbly. Season with salt and pepper and any other spices you like. Cut the cabbage into strips. Fry in oil for about 10-15 minutes until soft. Then season with salt and pepper and remove. Clean the mushrooms, halve them, and fry in oil. Pour in 1/8 liter of water, bring to a boil briefly, stir in the stock powder and the crème fraîche. Cook the spaetzle according to the instructions. Now 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 and bake at 175 degrees Celsius for about 15 minutes.