Spätzle casserole with white cabbage and bacon

Ingredients for 3 servings:

• 2 eggs
• 150 g spelt flour type 630
• 80 ml water
• 6 g salt
• 50 g bacon, fattier
• 300 g white cabbage
• ½ tsp caraway seeds, freshly ground
• salt and pepper
• 1 pinch(s) of sugar
• 3 tbsp cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

simple home cooking

Mix eggs, flour, water, and salt with a wooden spoon to form spaetzle dough. Stir until the dough bubbles. Let it swell for about an hour. In the meantime, cut the bacon into small cubes and render the fat in a pan. Separate the fat and the crispy bacon pieces. Place the fat in a saucepan. Grate the white cabbage and roast it slowly in the bacon fat without adding water until it begins to brown. Season with freshly ground caraway, salt, pepper, and a little sugar, if desired. Bring the water to a boil, add salt, and press the dough into the water using a spaetzle grater or a suitable press. As soon as the spaetzle float to the top, they are ready. Mix the spaetzle with the cabbage and bacon pieces and place in a baking dish. Sprinkle with a little cheese and bake in a preheated oven at 175°C (top/bottom heat) for about 30-40 minutes.