Wild Garlic and Cheese Spaetzle with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 106.9 μg | (178 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 529 mg | (53 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 337 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 handfuls Wild garlic
- 350 grams Pastry flour
- 5 eggs (beaten)
- 1 Tbsp vegetable oil
- salt
- freshly grated Nutmeg
- 250 grams grated Cheese (such as Bergkäse)
- 500 grams small Napa cabbage
- 2 Tbsps clarified butter
- freshly ground peppers
- 1 tsp Caraway
Preparation steps
Rinse, pat dry and finely chop the wild garlic. Add the flour to a large bowl and mix the beaten eggs into it. Stir in the vegetable oil, the wild garlic, 1 teaspoon of salt and 1 teaspoon of nutmeg and stir vigorously. Knead with the dough hook of a stand mixer or a wooden spoon until a bubbly batter emerges. If necessary, add a little water. The batter should easily slide off a wooden spoon. Let stand for about 15 minutes.
Bring a large pot of salted water to a boil - about 4 cm (approximately 1 1/2 inches) from the rim of the pot.
Preheat the oven to 160ºC (approximately 325ºF).
Scoop a portion of the batter (about 1/3 to 1/4) into a strainer and press into the boiling water. Stir several times and skim off the spaetzle with a slotted spoon as it floats to the surface. Drain well, place in a baking dish and top with some of the grated cheese. Continue with the remaining dough and finish with a layer of cheese. Bake for 5-10 minutes, until the cheese is melted and bubbly.
Rinse the cabbage, remove the core and cut into thin strips. Sauté the cabbage in the clarified butter for 3-4 minutes, until tender. Season with salt, pepper and cumin and remove from heat.
Arrange the spaetzle on plates and serve garnished with the cabbage.
