Spaetzle with Sauerkraut, Cheese and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 799 mg | (80 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the spaetzle
- 400 grams Pastry flour
- 4 eggs
- 1 pinch ground Nutmeg
- salt
- 1 shallot
- 200 grams Emmentaler cheese
- 1 Tbsp butter
- 200 milliliters Whipped cream
- 200 grams prepared Sauerkraut
- freshly ground Nutmeg
- salt (and)
- freshly ground peppers
Preparation steps
In a large pot, bring salted water to a boil. Mix the flour with the eggs, 100 ml (approximately 1/2 cup) of water, and season with nutmeg and salt. Knead briefly to form a tough dough, then let rest for 5 minutes. Use a spaetzle maker set on the rim of the pot of boiling water to form the spaetzle. Cook for 2-3 minutes in portions, until they float to the surface.
Remove the noodles from the water with a slotted spoon and drain.
Peel the shallot and chop finely and grate the cheese. Fry the shallots in a pan with 1 tablespoon of butter. Pour in the cream, boil down slightly, then add the spaetzle and sauerkraut. Stir in the cheese and season with nutmeg, salt and pepper.
For the fried onions, peel the onions and cut into thin rings. Sauté in 2 tablespoons of hot butter until golden brown while stirring. Arrange the spaetzle on plates, top with the fried onions and serve garnished with chives.
