Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
Spätzli
Red cabbage
Sauce
How it's done
Dough
Mix the flour, poppy seeds and salt in a bowl, create 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.
Spätzli
Gradually press the dough through a spaetzle sieve into simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.
Red cabbage
Heat the oil in a pan. Add the cabbage, diced bacon and shallot, sauté for approx. 10 mins., stirring occasionally. Add the wine, stock and balsamic, cover and simmer for approx. 5 mins., season. Pour the cooking liquid through a sieve into a pan, set aside the cabbage.
Sauce
Combine the single cream with the cooking liquid, simmer for approx. 2 mins., season. Plate up the spaetzle with the red cabbage and sauce, sprinkle the feta on top.
| Tip: | Instead of ground allspice, use pepper. |
|---|
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