Hazelnut spaetzle with savoy cabbage

Ingredients for 4 servings:

• 160 g flour (spelt/finely ground)
• 40 g green spelt, finely ground
• 100 g flour (whole wheat flour)
• ¾ tsp sea salt
• 2 eggs
• 150 ml water, lukewarm
• 60 g hazelnuts
• 2 tsp butter
• 150 g onion(s)
• 1 tbsp oil, cold-pressed, unrefined sunflower oil
• 3 tbsp butter
• 500 g savoy cabbage (prepared and weighed)
• ½ tsp herbal salt
• sage
• nutmeg
• lovage
• Parsley

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Put the flour, salt, and eggs in a baking bowl. Stir in enough water to form a smooth, yet not too soft dough. It should drip slowly from the whisk. Stir the dough vigorously and let it rest for about 30 minutes. Roughly chop the nuts and roast them in a large pan with butter until golden brown. Medium-finely dice the onions and sauté in the oil and 1 tablespoon until translucent. Trim, wash, and quarter the savoy cabbage. Then cut into 1 cm wide strips, discarding the stalk. Add the vegetables to the onions with 1 cup of water and the salt. Cover and sauté over medium heat for 10-12 minutes until al dente. Stir the herbs and the remaining butter into the savoy cabbage. Season the vegetables with nutmeg. While the vegetables are cooking, bring salted water to a rolling boil. Stir in the dough. Rinse the spaetzle grater with cold water, fill it three-quarters full with batter, grate the spaetzle into the water, stir, and bring to a boil. Remove the spaetzle with a slotted spoon as soon as they float to the top, drain, and mix with the nuts. Stir the savoy cabbage into the spaetzle and serve the dish in the pan.