Spaetzle with Sauerkraut
Healthy, because
Even smarter
If you are a regular sauerkraut, you can positively influence your intestinal flora. Plenty of fibre and lactic acid are a real boon to our digestion. Fermented cabbage also inhibits the formation of certain carcinogenic substances in the intestine. In addition, the vegetable scores with an extra portion of vitamin C for a strong immune system.
Scraping spaetzle off the board needs practice. First dip the wooden board into the water, then put the dough on it and smooth it down with the dough scraper. Hold the board diagonally over the pot. Only then start the actual scraping by cutting thin spaetzle from top to bottom and sliding them into the water. Dip the dough scraper into the water from time to time and smooth the dough on the board. Of course you can also use a spaetzle press. By the way, the herb tastes just as good with potato noodles. You can find a recipe for Schupfnudeln here.
Ingredients
- For the spaetzle
- 300 grams Pastry flour
- 3 eggs
- 1 tsp salt
- For the sauerkraut
- 2 onions
- 500 grams Sauerkraut (canned)
- 30 grams clarified butter
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 1 bay leaf
- 3 allspice
- 1 Tbsp Caraway
Preparation steps
For the spaetzle: In a bowl, whisk together the flour, eggs and 200 ml (approximately 7 ounces) of cold water. Stir with a wooden spoon to a smooth dough. Season with salt. Cover and let stand 20 minutes. Meanwhile, peel the onions and cut into strips. Rinse the sauerkraut and drain well.
For the sauerkraut: Heat the butter in a skillet and saute the onion until golden brown. Add the cabbage, saute briefly and deglaze with the wine. Add the bay leaf, allspice and caraway and season with salt and pepper and simmer over low heat for 5-8 minutes.
Meanwhile, using a spaetzle maker, board, or a colander, scrape the spaetzle into a pan of boiling salted water. Cook until the spaetzle rise to the surface, 2-3 minutes. With a skimmer or a slotted spoon, lift out the spaetzle and rinse under cold water. Toss the spaetzle with the sauerkraut and serve.
