German Spaetzle with Sauerkraut recipe
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Ingredients
- 1 tablespoon vegetable oil 4 ¼ cups all-purpose flour 1 tablespoon salt 8 large eggs 1 cup water 1 (14.5 ounce) can sauerkraut ½ cup butter 4 tablespoons plain bread crumbs
Nutrition Info
- 603.7 caloriescarbohydrate: 74.2 gcholesterol: 288.7 mgfat: 25.4 gfiber: 4.4 gprotein: 18.9 gsaturatedFat: 12.4 gservingSize: -sodium: 1847.8 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions German Spaetzle with Sauerkraut
Directions
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Fill a large pot with water, add oil, and bring to a boil.
Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.