Spicy savoy cabbage and cheese spaetzle with mountain cheese
Käsespätzle (cheese spaetzle) are the ultimate comfort classic of southern German and Alpine cuisine – wonderfully creamy, hearty, and warming. In this version, traditional coziness meets a delicate, seasonal touch: tender Savoy cabbage.
Ingredients · Servings 4
- 0.5 Savoy cabbage
- 500 g Spätzle
- 40 g Butter
- 2 yellow onions
- 1 clove of garlic
- 200g mountain cheese
- 100 g Emmental cheese
- 200 ml vegetable broth
- 50 ml white wine
- 1 pinch of nutmeg
- 20 g fried onions (for garnish)
- 20 g chives (for garnish)
- Oil (for frying)
- Salt
- Pfeffer
Method · 20 min
- Remove the core from the savoy cabbage and cut the leaves into thin strips. Peel and thinly slice the onions, and finely chop the garlic. Heat the butter and a splash of oil in a large pot. Sauté the onions until translucent, then briefly fry the garlic. Add the savoy cabbage strips, season with salt, pepper, and grated nutmeg, and sauté for about 5 minutes, until tender but still slightly firm to the bite.
- Deglaze with white wine, bring to a boil briefly, then add the vegetable stock and simmer uncovered for about 6 minutes, until the liquid has reduced slightly. Add the spaetzle and mix well. Heat gently over medium heat for about 3–4 minutes, until most of the stock has been absorbed.
- Remove the pot from the heat. Gradually stir in the cheese in small portions, allowing each portion to melt completely before adding the next. Season again with salt, pepper, and nutmeg. Finely chop the chives. Sprinkle with chives and fried onions to serve.
