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Spätzle and pointed cabbage casserole

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Ingredients for 4 servings:

  • 1 pointed cabbage, approx. 500 g
  • 500 g mushrooms
  • 1 onion(s)
  • 300 g spaetzle
  • 1 tsp vegetable broth
  • 200 g cheese, grated
  • salt and pepper
  • 1 package of processed cheese
  • Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Trim, wash, and slice the pointed cabbage. Trim and finely chop the mushrooms. Dice the onion. Cook the spaetzle according to the package instructions. Sauté the pointed cabbage in hot fat for about 8 minutes. Season with salt and pepper. Sauté the mushrooms with the onions. Add the water and vegetable stock and bring to a boil. Stir in the cream cheese and bring to a boil again. Place the pointed cabbage, mushrooms, and spaetzle in a casserole dish and sprinkle with cheese. Bake at 200°C for about 10 minutes.

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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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Spätzle and pointed cabbage casserole