Krautspatzen

Ingredients for 3 servings:

• 500 g flour
• 6 eggs
• 1 can sauerkraut
• 1 pack of diced bacon or other bacon cubes
• 2 onions
• 1 garlic clove(s)
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a spaetzle dough from flour, eggs, a pinch of salt, and a little water if needed. The dough should be tough and fall off a spoon. Using a spaetzle cutter, press the dough in portions into boiling salted water. As soon as the spaetzle float to the top, scoop them out with a slotted spoon and set aside. When all the spaetzle are ready, heat the oil in a large, deep pan and fry the bacon. Peel and finely chop the onions and garlic, add to the bacon, and fry briefly. Then add a portion of the spaetzle and about half of the sauerkraut, and mix everything well. Now add the remaining spaetzle and the remaining cabbage, stir well again to ensure everything is well mixed, and season with salt (a little!), pepper, and caraway. Serve hot. If you don’t have a large enough pan, use two pans. Costs about 1 euro per person (January 2010).