Cabbage Spätzle with Bacon and Apple
This is a hearty pan dish for after work: sour, savory, and still not too heavy. I use store-bought Spätzle, let the bacon get crispy first, and add an apple to round out the flavor of the cabbage.
Author
bavarian_max
Instructions
Render the bacon in a large, dry pan over medium heat for 5-6 minutes until crispy. Remove and leave the fat in the pan.
💡 Tip: Start not too hot. This way, the bacon becomes crispy and the fat is sufficient for the onions.
About 6 min
Sauté the onion in the bacon fat until translucent, then add the apple cubes and sauté for 2 minutes. This will soften the harsh acidity of the cabbage later.
💡 Tip: If there is little fat in the pan, add half a tablespoon of butter.
About 5 min
Stir in the sauerkraut, broth, bay leaf, juniper, and caraway. Cover and simmer gently for 10-12 minutes, then let it reduce uncovered briefly.
💡 Tip: The cabbage should be juicy but not swimming in liquid. Otherwise, the Spätzle won't brown properly later.
About 14 min
In a second pan, melt the butter and let the Spätzle get golden spots for 6-8 minutes. Stir only a little to allow them to brown.
💡 Tip: Make sure to drain the store-bought Spätzle well beforehand. Wet Spätzle will become soft instead of nicely browned.
About 8 min
Remove the bay leaf and juniper. Mix the Spätzle and cabbage, season with pepper and a little salt, then sprinkle the bacon and spring onion on top.
💡 Tip: Salt only at the end, as the bacon and sauerkraut already bring plenty of flavor.
About 2 min
