Best 5 German Spaetzle With Sauerkraut Recipes
Embark on a culinary journey to the heart of Germany with our delectable Spätzle with Sauerkraut recipe. This classic dish is a harmonious blend of tender, chewy Spätzle dumplings and tangy, savory sauerkraut, creating a symphony of flavors that will tantalize your taste buds. Accompany this main course with a refreshing cucumber salad for a perfect balance of flavors. If you're looking for a vegetarian alternative, our hearty Lentil Spätzle with Roasted Vegetables is a must-try. Delight in the medley of lentils, Spätzle, and an array of roasted vegetables, all harmoniously bound by a flavorful sauce.
Indulge in the comforting goodness of our Creamy Mushroom Spätzle, a luscious combination of sautéed mushrooms, creamy sauce, and tender Spätzle. Experience a burst of freshness with our Garden Spätzle, where vibrant vegetables and herbs dance together in a light, flavorful sauce. And for a taste of tradition, our Käsespätzle (German Cheese Spätzle) is an iconic dish that embodies the essence of German cuisine. Savor the gooey melted cheese, crispy fried onions, and tender Spätzle, all harmoniously united in a delightful casserole.
SPAETZLE WITH SAUERKRAUT
The Spaetzle with Sauerkraut recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- For the spaetzle: In a bowl, whisk together the flour, eggs and 200 ml (approximately 7 ounces) of cold water. Stir with a wooden spoon to a smooth dough. Season with salt. Cover and let stand 20 minutes. Meanwhile, peel the onions and cut into strips. Rinse the sauerkraut and drain well.
- For the sauerkraut: Heat the butter in a skillet and saute the onion until golden brown. Add the cabbage, saute briefly and deglaze with the wine. Add the bay leaf, allspice and caraway and season with salt and pepper and simmer over low heat for 5-8 minutes.
- Meanwhile, using a spaetzle maker, board, or a colander, scrape the spaetzle into a pan of boiling salted water. Cook until the spaetzle rise to the surface, 2-3 minutes. With a skimmer or a slotted spoon, lift out the spaetzle and rinse under cold water. Toss the spaetzle with the sauerkraut and serve.
JUTTA'S TRADITIONAL GERMAN SPAETZLE WITH SAUERKRAUT.
What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4.
Provided by Um Safia
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Place in a preheated oven at 200 C for 15 minutes.
- This is also delicious reheated the next day with a little bit of butter.
Nutrition Facts : Calories 454.2, Fat 19.1, SaturatedFat 9.3, Cholesterol 242.2, Sodium 1503.3, Carbohydrate 55.5, Fiber 3.3, Sugar 1.7, Protein 14.2
SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE
This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!
Provided by Experimenter
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
- Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
- Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
- In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES
Make and share this SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES recipe from Food.com.
Provided by Gagoo
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the Sauerkraut for about 15 minutes with some juniper berries, bay leaves and a dash of white wine. (Don't let it burn).
- Cook the Spaetzle al dente in boiling salt-water.
- Melt three tablespoons of butter in a large pan. Sauté the chopped up onion and about 1 cup of diced bacon. (Be careful with the amount, depending on the saltyness of the bacon).
- When the bacon is nice and crunchy, fry the Spaetzle in the same pan until they are just a bit golden.
- Add the cooked Sauerkraut and stir well. Season with salt and pepper.
- Just before serving, throw in the chopped parsley for some fresh color.
- Fry up the sausages and place on top of the Spaetzle.
Nutrition Facts : Calories 549.7, Fat 49.8, SaturatedFat 19.4, Cholesterol 110.3, Sodium 1566.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.5, Protein 16.9
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh sauerkraut, cabbage, and cheese.
- Cook the spaetzle properly: Spaetzle should be cooked until it is tender but still has a slight bite to it. Do not overcook it, or it will become mushy.
- Brown the spaetzle: After cooking the spaetzle, brown it in a pan with butter. This will give it a nice crispy texture.
- Use a good quality sauerkraut: Sauerkraut is a key ingredient in this dish, so it is important to use a good quality one. Look for sauerkraut that is made with natural ingredients and has a tangy flavor.
- Add some bacon: Adding bacon to the dish will give it a smoky and savory flavor. Cook the bacon until it is crispy, then crumble it over the spaetzle.
- Serve with a dollop of sour cream: Sour cream is a classic accompaniment to spaetzle. It adds a creamy and tangy flavor to the dish.
Conclusion:
German spaetzle with sauerkraut is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a restaurant-quality spaetzle dish at home. So next time you are looking for a hearty and flavorful meal, give this recipe a try. You won't be disappointed!
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