John Myers
Chinese Cabbage Spaetzle Casserole with Nut Crust
The perfect chinese cabbage spaetzle casserole with nut crust recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 500 g Chinese cabbage fresh
- 1 tbsp Rapeseed oil
- 200 ml Cremefine
- 200 ml Vegetable broth
- 400 g Spaetzle (cooling shelf)
- 0,5 tsp Sweet paprika powder
- 0,25 tsp Ground caraway
- Pepper
- 60 g Mountain cheese
- 30 g Ground hazelnuts
- Preheat the oven to 180 ° C) gas: level 2, convection: 160 ° C). Clean the Chinese cabbage, cut in half and cut into strips. Peel the onion and cut coarse cubes. Heat the oil in a pan, fry the Chinese cabbage and onions in it for about 5-10 minutes. Add the spaetzle and fry a little Bring to the boil and season with paprika, caraway seeds and pepper.
- Finely grate the mountain cheese and mix with the hazelnuts. Place the cabbage and spaetzle casserole in a casserole dish (about 20 + 20 cm). Spread the hazelnut and cheese mixture on the casserole. Baked Chinese cabbage and spaetzle bake in the oven on the middle rack for about 30 minutes and serve.
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