Kraut-Spätzle auf schwäbische Art

Ingredients

• 170 g wheat whole‑grain flour
• 100 g wheat flour
• 3 eggs
• 170 ml sparkling mineral water
• 1 tsp salt
• 2 onions
• 500 g sauerkraut (canned)
• 30 g Butter
• 150 ml Vegetable broth
• pepper (ground)
• 1 bay leaf
• 3 allspice berries
• 1 tbsp caraway seeds

Instructions

1. 1.

   For the spätzle, whisk flour with eggs and water in a bowl using a cooking spoon into a smooth dough. It should run thick from the spoon and form bubbles when whisked. Season with salt. Let it rest for about 20 minutes. Meanwhile peel onions and slice into strips. Drain sauerkraut well.

2. 2.

   Heat butter in a pan and brown onions until golden. Add sauerkraut, stir briefly, then deglaze with vegetable broth. Season with salt, pepper, bay leaf, allspice, and caraway, and simmer on low heat for 5–8 minutes.

3. 3.

   While the sauce simmers, scrape portions of spätzle dough from a board into boiling salted water using a knife or dough scraper. Cook until they rise to the surface (about 2–3 minutes). Remove with a slotted spoon. Toss the spätzle with the sauerkraut mixture, stir briefly, and serve plated in the pan.