Savoy cabbage with spaetzle and a creamy mushroom sauce

Savoy cabbage with spaetzle and a creamy mushroom sauce

Total: 1 hr 35 min. | Active: 45 min.
Nutritional value / person: 685 kcal
, Fat: 33 g
, Carbohydrate: 68 g
, Protein: 24 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spaetzle dough

300 g flour for making dumplings
1 tsp Dukkah (spice mix)
¾ tsp salt
1 ½ dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

Savoy cabbage

500 g savoy cabbage, in approx. 1½ cm thick slices
2 tbsp olive oil
¼ tsp Dukkah (spice mix)
¼ tsp salt

To cook the spaetzle

salted water, boiling
2 tbsp butter
4 tbsp breadcrumbs

Mushroom sauce

clarified butter
400 g mixed mushrooms (e.g. mushrooms, egg sponges, and herbalseitlinge, in pieces)
1 garlic clove, squeezed
1 dl white wine
2 dl single cream for sauces
1 tsp Dukkah (spice mix)
¾ tsp salt
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How it's done

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Spaetzle dough

Mix the spaetzle flour, dukkah and salt in a bowl, make a well in the middle. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Savoy cabbage

Place the cabbage on a baking tray lined with baking paper, brush both sides with oil, season.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the cabbage, cut away the stem if necessary.

To cook the spaetzle

In batches, spread the dough onto a wet chopping board using a spatula. Scrape off approx. 2 cm strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon. Heat the butter in a non-stick frying pan. Add the breadcrumbs, toast until golden brown. Add the spaetzle, mix.

Mushroom sauce

Heat the clarified butter in a non-stick frying pan. Fry the mushrooms for approx. 3 mins. per batch. Add the garlic, cook briefly. Pour in the wine and reduce almost completely. Add the single cream, simmer for approx. 5 mins., season. Serve the cabbage slices with the spaetzle and mushroom sauce.

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