Baked Spaetzle with Cabbage and Mushrooms

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Baked Spaetzle with Cabbage and Mushrooms
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories485 kcal(23 %)
Protein28.5 g(29 %)
Fat25.5 g(22 %)
Carbohydrates37 g(25 %)

Ingredients

for
4
Ingredients
350 grams
400 grams
1
Napa cabbage (About 800 grams or approximately 2 pounds)
2
2 tablespoons
120 grams
Mountain cheese (or Emmental or Gouda)
4
medium Eggs
200 milliliters
1 teaspoon

Preparation steps

1.

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.

2.

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.

3.

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.