How to Cook Spaetzle With Sauerkraut

How to Cook Spaetzle With Sauerkraut

Serves: 6

Preparation time: 1 week

Cooking time: 20 mins

Ingredients needed to make Spaetzle With Sauerkraut:

  • 525 gms all purpose flour
  • 4 tbsp plain bread crumbs
  • 400 gms sauerkraut, recipe below
  • 8 eggs
  • 100 gms unsalted butter
  • 1 tbsp vegetable oil
  • 1 tbsp salt
  • 250 ml water

For the sauerkraut:

  • 2 tbsp sea salt, unrefined
  • 4-5 lb medium cabbage heads, cored and shredded

Cooking instructions for Spaetzle With Sauerkraut:

  • To make the sauerkraut, place the shredded cabbage in a large mixing bowl and sprinkle the salt over it.
  • Toss them well together to mix well, kneading or squeezing it at times to loosen up the cells in the cabbage.
  • Once the cabbage wilts and juice oozes out of it, pack it into a sauerkraut crock tightly to do away with any air bubbles, until it is immersed in its own juice.
  • Cover it with a plastic wrap loosely and set aside at room temperature, for at least a week or even 3-4 weeks if possible, without touching it even once.
  • Store it in the refrigerator for as long as 6 months.
  • To make the spaetzle, pour water into a large pot, along with a lashing of oil and heat it until it starts boiling.
  • Dump the flour into a large bowl and make a hollow at the centre with your fingers.
  • Add a dash of salt to the flour and crack the eggs into the well.
  • Pour in water and knead the mixture into a smooth and soft dough with somewhat thick consistency.
  • Place the dough in a colander and press hard to squeeze it out into the pot of hot water.
  • Cook until the spaetzle floats up on the water surface and drain it out through a colander into a bowl.
  • Spread the spaetzle across a baking dish and top it up with a layer of sauerkraut.
  • Repeat the layers until all of them are used up, with the final layer made up of sauerkraut.
  • Place a lid on top and set aside.
  • Add a dollop of butter into a skillet to melt it over moderate heat and stir in the bread crumbs.
  • Toast them briskly for a minute and spread it evenly across the topmost sauerkraut layer.
  • Serve right away.

Image credit: Wikimedia Commons

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