Spatzle with Cabbage, Pears and Hazelnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 991 cal. | (47 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 174.7 μg | (291 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 47.1 μg | (105 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 2 Vanilla bean
- 300 grams Pastry flour
- 4 eggs
- Nutmeg
- salt
- 1 small Napa cabbage (500 g)
- 2 Pear
- 2 Tbsps lemon juice
- 200 grams Hazelnuts
- 80 grams Bacon
- 2 Tbsps butter
- 2 Tbsps Fruit Vinegar
- 80 grams Quince jelly (substitute apple jelly)
Preparation steps
For the spatzle batter: Halve 1 vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir the flour with the vanilla seeds in a bowl. Stir the eggs, 100 ml (approximately 1/2 cup) of water, a pinch of nutmeg and 1 teaspoon of salt into the flour mixture. Stir until the mixture is smooth and starts to bubble. Cover the spatzle batter and rest for 5 minutes.
For the sauce: Rinse the cabbage and slice into strips. Rinse the pears, core and cut into 8 wedges. Drizzle with lemon juice. Coarsely chop the nuts and toast in a dry pan until golden and fragrant. Remove from heat and set aside. Cut the bacon into cubes.
For the spatzle: Bring a large pot of salted water to a boil. Divide the dough into portions. Press through a spatzle press or through the holes of a colander into the boiling water. Cook, stirring occasionally, until the spatzle floats to the surface, about 2-3 minutes. Remove with a slotted spoon and drain.
For the sauce: Melt the butter in a skillet. Add the bacon and cook until browned. Stir in the cabbage and cook until starting to soften. Stir in the pears, fruit vinegar and quince jelly. Halve the remaining vanilla bean and scrape out seeds with a sharp knife. Stir the vanilla bean seeds and pod into the cabbage mixture and cook for 5 minutes. Add the spatzle and hazelnuts, and season with salt and pepper to taste. Toss until well combined. Serve immediately.
