Baked Spaetzle with Cabbage and Mushrooms
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 485 kcal | (23 %) | ||
| Protein | 28.5 g | (29 %) | ||
| Fat | 25.5 g | (22 %) | ||
| Carbohydrates | 37 g | (25 %) |
Ingredients
- Ingredients
- 350 grams
- 400 grams button Mushroom
- 1 Napa cabbage (About 800 grams or approximately 2 pounds)
- 2 onions
- 2 Tbsps vegetable oil
- freshly ground pepper
- 120 grams Mountain cheese (or Emmental or Gouda)
- 4 medium eggs
- 200 milliliters milk
- 1 tsp Hungarian sweet paprika (paprika)
Preparation steps
Cook the spaetzle in plenty of boiling salted water according to the package directions. Clean and halve the mushrooms. Rinse the cabbage, quarter and cut into strips. Drain the spaetzle, resercing the cooking water. Shock the spaetzle in cold water and drain. Bring the cooking water back to a boil and cook the cabbage in it for 1 minute. Shock the cabbage in cold water and drain well. Pat dry on paper towels.
Peel and dice the onions. Heat the oil. Sauté the onions and mushrooms for 5 minutes. Fold in the cabbage and season with salt and pepper.
Grease a baking dish. Shread the mountain cheese. Mix half of the cheese with the spaetzle. Layer the spaetzle and the cabbage-mushroom mixture in the baking dish. Mix the eggs with the milk and season with salt, pepper and paprika, then pour this mixture over the noodles. Sprinkle the remaining cheese over the top. Bake in a preheated oven at 200°C (approximately 400°F) for 30-40 minutes.
