A simple and easy dish, enough to feed a family: Spaetzle & Pointed Cabbage Skillet. In winter one of your favorite dishes for lunch and dinner! So good!
some oil for frying
5.3 oz. (150g) bacon, diced
1 large onion, diced
1–2 garlic cloves, finely chopped
1 small pointed cabbage (28–35 oz.)
5 fl. oz. (150ml) veggie broth
7 oz. (200g) heavy cream
3.5 oz. (100g) sour cream
1 tsp. dried oregano
28 oz. (800g) spaetzle or knöpfle (refrigerated)
2–3 tbsp. water
3.5 oz. (100g) grated cheese (e.g. Emmental, mountain cheese, etc.)
some chopped chives
1. Cut the bacon into small cubes. Peel and dice or finely chop the onion and garlic. Remove wilted leaves from pointed cabbage, cut into quarters and remove the stalk, then cut into bite-sized pieces. Set everything aside.
2. Add some oil to a large frying pan and heat up. Add the bacon and fry until browned. Add the onion and sauté until soft and glossy. Next, add garlic and cabbage and mix everything. Let cook/fry for about 2 minutes, then deglaze with the veggie stock. Add heavy cream, sour cream, and oregano. Season with salt and pepper and mix well. Let simmer for about 10 minutes – stirring now and then. The cabbage should have softened a bit, but you don’t want it to be super mushy and overcooked.
3. Heat up some oil in a second (non-stick) pan and fry the spaetzle (or knöpfle) for about 4-5 minutes. Once the noodles have gotten some color, add a little bit of water, cover them with a lid and let them steam for 2-3 minutes until the water has boiled away. Remove from the heat and keep warm if the cabbage is not yet ready.
4. As soon as the cabbage is ready, add the spaetzle/knöpfle and grated cheese to the pan – mix to combine and season with more salt and pepper, if needed. Serve with some chopped chives.
Keywords: pasta, noodles, bacon, cabbage, dinner, cheese