German cuisine · Dough, Pasta & Rice

Cabbage Spätzle

Fresh spätzle tossed in a pan with mild sauerkraut and caraway, topped with crispy fried onions.

Ingredients · for 4 servings

• 350 g flour
• 3 eggs
• 120 ml water
• 500 g sauerkraut
• 3 onions
• 1 tsp caraway
• 100 ml apple juice
• 60 g butter
• 2 tbsp clarified butter
• Salt, pepper

Instructions

1. Beat flour, eggs, 1 tsp salt and water into a tough spätzle dough until it forms bubbles, and let it rest covered for 20 min.
2. Cut two onions into thin rings and fry in the clarified butter for 12–15 min. over medium heat until golden brown, then remove and drain on paper towels.
3. Dice the third onion, sauté in 20 g butter until translucent, add the roughly torn sauerkraut with the caraway and deglaze with the apple juice.
4. Braise the cabbage covered over low heat for 20 min. until soft and the liquid has almost cooked away, then season with salt and pepper.
5. Scrape the dough into boiling salted water, let the spätzle cook for 2 min. until they float to the top, skim out and drain well.
6. Foam the remaining butter in a large pan, toss the spätzle and cabbage vigorously in it for 4–5 min. until some spätzle show browning, and serve sprinkled with the fried onions.