Savoy cabbage with spaetzle and a creamy mushroom sauce
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 300 gflour for making dumplings
- 1 tspDukkah (spice mix)
- ¾ tspsalt
- 1 ½ dlmilk water (1/2 milk, 1/2 water)
- 3fresh eggs
- 500 gsavoy cabbage
- 2 tbspolive oil
- ¼ tspDukkah (spice mix)
- ¼ tspsalt
- salted water
- 2 tbspbutter
- 4 tbspbreadcrumbs
- clarified butter
- 400 gmixed mushrooms
- 1garlic clove
- 1 dlwhite wine
- 2 dlsingle cream for sauces
- 1 tspDukkah (spice mix)
- ¾ tspsalt
Instructions
Step 1
Mix the spaetzle flour, dukkah and salt in a bowl, make 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.Step 2
Place the cabbage on a baking tray lined with baking paper, brush both sides with oil, season.Step 3
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the cabbage, cut away the stem if necessary.Step 4
In batches, spread the dough onto a wet chopping board using a spatula. Scrape off approx. 2 cm strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon. Heat the butter in a non-stick frying pan. Add the breadcrumbs, toast until golden brown. Add the spaetzle, mix.Step 5
Heat the clarified butter in a non-stick frying pan. Fry the mushrooms for approx. 3 mins. per batch. Add the garlic, cook briefly. Pour in the wine and reduce almost completely. Add the single cream, simmer for approx. 5 mins., season. Serve the cabbage slices with the spaetzle and mushroom sauce.