Classic Swabian cabbage spaetzle

To prepare Krautspätzle, first chop the onions and bacon. This step ensures that these ingredients cook evenly and can distribute their flavors well.

Heat the oil in a large pan and fry the bacon in it. I recommend not frying the bacon too crispy, otherwise it will become too hard.

Add the onions and fry until translucent. Steaming the onions in the rendered bacon develops a particularly strong flavor.

Add the sauerkraut and caraway seeds and simmer over a medium heat for 20 minutes. If you like, you can drain the cabbage with a little water or stock to make it juicier.

Mix the spaetzle into the cabbage and season with salt and pepper. I find that freshly ground pepper makes a big difference here.

Mix the cabbage spaetzle well again and simmer for a few more minutes. This ensures that the spaetzle absorbs the flavors of the cabbage.