Grandma's shaved spaetzle with cabbage

Ingredients for 8 servings:

• 1 onion(s), finely diced
• 100 g bacon, finely diced
• 1 tbsp oil
• some allspice
• some peppercorns
• 1 bay leaf
• 2 bags of sauerkraut or a large can
• 1 apple
• 1 m.-sized potato(s)
• 6 m.-sized eggs
• some meat broth or vegetable broth
• 1 kg flour
• Salt
• some butter
• some breadcrumbs
• n. B. water
• salt water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

an old Swabian recipe

First, cook the cabbage. Sauté the onion in oil in a large pot, add the bacon cubes, and sauté. Wash the sauerkraut thoroughly and squeeze out any excess water. Add the vegetable stock and cabbage to the pot. Put the spices and bay leaf into an empty coffee filter, fold them shut, and add them to the pot. Grate the potato and apple and add them to the pot. Carefully fold everything in. Close the lid and let it simmer gently. Next, prepare the spaetzle dough. Mix 6 eggs and a little water with 1 teaspoon of salt and 1 kg of flour. The dough shouldn’t be too stiff; add a little more if necessary. Bring a large pot of salted water to a boil, then adjust the heat so that it simmers gently. Place the dough in portions onto a board and use a long knife to scrape off long spaetzle. They can be a little larger than usual for this dish. If they float to the top, remove them with a slotted spoon and keep warm. Make the breadcrumbs at the same time or afterward. Melt and heat the butter in a small pan, then add the breadcrumbs and fry until golden brown. Now remove the spices from the cabbage and give it another good squeeze. In a large bowl, alternate layers of cabbage, spaetzle, and breadcrumbs. It tastes delicious. I always make this amount because it still tastes delicious the next day and the effort is worth it.