for 4 person

Dough

300 g	white flour
2 tbsp	blue poppy seeds
¾ tsp	salt
1 ½ dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs

Spätzli

salted water, boiling

Red cabbage

1 tbsp	olive oil
400 g	red cabbage, cut into strips approx. 5 mm wide
80 g	diced bacon
1	shallot, finely chopped
1 dl	white wine
1 dl	vegetable bouillon
1 tbsp	white balsamic vinegar
	salt to taste
¼ tsp	ground allspice

Sauce

2 dl	single cream for sauces
¼ tsp	salt
a little	ground allspice
100 g	feta, crumbled

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.

Show complete recipe