for 4 person

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

How it's done

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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