Wild Garlic and Cheese Spaetzle with Cabbage
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.