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Spaetzle – Mince – Pan with Pointed Cabbage

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Spaetzle – Mince – Pan with Pointed Cabbage

The perfect spaetzle – mince – pan with pointed cabbage recipe with a picture and simple step-by-step instructions.

  • 1 head Cabbage
  • 2 Onions
  • 1 Clove of garlic
  • 1 tbsp Oil
  • 400 g Mixed hack
  • Salt pepper
  • 250 ml Vegetable broth
  • 280 g Cooked spaetzle
  • 2 tbsp Sour cream
  1. Clean and quarter the cabbage, cut out the stalk and cut into pieces.
  2. Heat the oil in a pan, fry the mince in large pieces.
  3. Add the diced onion and garlic and season with salt and pepper.
  4. Add the cabbage and fry with it.
  5. Add the stock and spaetzle and heat for approx. 3 minutes.
  6. Season to taste with salt and pepper.
  7. Spätzle – Refine the pan with sour cream, sprinkle with parsley and arrange on plates.
Dinner
European
spaetzle – mince – pan with pointed cabbage

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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