Cheese spaetzle with savoy cabbage

Ingredients for 4 servings:

• 400 g flour (preferably Spätzle flour), otherwise wheat flour type 405
• 4 eggs
• ½ tsp salt
• some butter
• 400 g savoy cabbage, in fine strips
• 80 g bacon, diced
• e.g. salt and pepper
• nutmeg
• Sugar
• 2 onions, finely diced
• 100 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Mix the flour, eggs, salt, and a little water if needed to form a smooth batter. Beat everything well with a mixer until the batter forms bubbles. It should fall off the spoon with difficulty and tear. Let the batter rest for a while. Meanwhile, prepare the vegetables: Fry the bacon in a pan and fry for a while, then add the onions and let it become translucent. Add a little butter and stir in the savoy cabbage. Sauté with the lid closed for 5-7 minutes over medium heat. Bring a large pot of salted water to a boil. Press the spaetzle dough in portions into the water with a press and let it boil briefly, then remove and drain. Alternatively, you can scrape the dough in strips from the spaetzle board into the boiling water. Place the spaetzle in a preheated bowl with a little butter. Fold the cooked spaetzle into the savoy cabbage and season everything with pepper, salt, sugar, and nutmeg. Add the cheese and let it simmer over low heat until the cheese has melted.