Spätzle and sauerkraut pan with smoked pork

Ingredients for 2 servings:

• 1 class can/n sauerkraut, approx. 400 g
• 400 g Spätzle, ready-made or homemade
• 2 onions
• 1 apple, e.g. Gala or Jonagold
• 400 g smoked pork
• 200 ml broth
• ½ bunch flat-leaf parsley
• 1 tsp, leveled caraway seeds
• 2 tbsp applesauce
• 2 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice one onion and slice the other. Cut the apple into thin wedges; peeling is not necessary. Dice the smoked pork as well. Finely chop the parsley. First, sauté the diced onions in 1 tablespoon of oil, then add the smoked pork and sauté briefly. Add the sauerkraut, pour in the broth, add caraway seeds to taste, and simmer in a covered pan for about 10-15 minutes. Finally, add the cooked spaetzle and season with applesauce, salt, and pepper. Sauté the apple slices in butter in a second pan. If you prefer it a little sweeter, caramelize with a little sugar. Add the onion rings and sauté until the apple is soft but still firm to the bite. Add the chopped parsley and spoon the apple and onion mixture over the cabbage spaetzle when serving.