- 30 g fresh parsley
- 2 eggs
- 300 g Küchenmeister Pasta-/Spätzle flour
- 200 ml Water
- 300 g white cabbage
- 1 leek
- 2 garlic cloves
- 2 onions
- 20 g butter
- 100 g "Alpen" cheese
- 150 ml milk
- 100 ml cream
- 1 egg
- Ground nutmeg
For the spätzle:
Remove the parsley leaves from the stems and chop until very fine. Place the eggs and parsley in a tall mixing glass and using a hand-held blender purée until very smooth. In a bowl, whisk together the flour, egg-parsley-mixture, salt, and mineral water until smooth. Using a wooden spoon, beat the mixture until it becomes silky, adding more mineral water if the dough appears too thick. Cover the dough with a clean kitchen towel and leave it for 20 minutes.
In the meantime, clean the cabbage, remove the stalk and chop into chunks. Wash the leek and slice the white and green parts into 1 cm thick slices. Peel and slice the onions. Peel the garlic and finely mince.
Place 20 g of the butter into a pan and over a medium heat cook the onions and garlic until transparant and fragrant. Add the cabbage and leeks and while stirring occasionally cook for ca. 10 minutes.
For the topping:
Grate the cheese and mix it with the egg, milk and cream. Season generously with salt, pepper and nutmeg.
Preheat oven (electric 200°C / convection 180°C).
Bring a large pot of salted water to a boil. Press portions of the spätzle dough through a spätzle press into the boiling water (alternatively you can grate the dough into the water). Cook the spätzle until they float to the surface of the water. Remove the spätzle with a slotted spoon and drain any excess water.
Place the spätzle into an oven-safe dish. Spread the vegetables onto the spätzle and pour the topping on top.
Bake the casserole for 20 minutes or until golden brown.