Spaetzle with Ham and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 143.2 μg | (239 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,043 mg | (26 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the spaetzle
- 400 grams Pastry flour
- 4 eggs
- salt
- For the vegetables
- 200 grams small button Mushroom
- 2 carrots
- 400 grams Green cabbage
- 200 grams cooked ham
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
For the spaetzle: Rapidly stir the flour, eggs, 1 teaspoon salt and 200 ml (about 3/4 cup) of water into a rich, but not too stiff, dough. Work with the hands until it blisters. Let the dough rise for about 15 minutes. Boil in a large pot filled with plenty of salted water.
For the vegetables: Rinse the mushrooms and cut into quarters. Peel the carrots and cut into fine strips. Rinse the cabbage, remove the hard stalk and cut into narrow strips. Also cut the ham into strips.
Lay the spaetzle slicer on the edge of the pot, leaving at least 5 cm (approximately 2 inches) between the water and the slicer, and fill the slicer with a portion of dough. Move the slider slowly and smoothly back and forth, so that the noodles fall into the boiling salted water. After 2-3 minutes, the noodles will be done. Remove the noodles and drain. Add the next portion and repeat the process until all of the dough has been cooked into spaetzle.
In a pan, heat the oil and sauté the carrots with the ham strips for 1-2 minutes. Add the cabbage and mushrooms, sauté for another 1-2 minutes and pour in the broth. Simmer over medium heat for 5-8 minutes and season with salt and pepper. Toss the spaetzle into the pan, season again, remove from pan and arrange on plates. Sprinkle with chopped chives and serve.
