I browned the spotzle in hot oil until they turned golden, acquiring a crispy texture and a delicious aroma. After browning, I set them aside to rest, in order to preserve their flavor. In the same pan, I added finely chopped onion, which began to sizzle pleasantly upon contact with the warm oil. The aroma of the fried onion perfectly blended with that of the diced bacon, which I cut into small cubes for even browning. I stirred constantly, allowing the ingredients to sauté together until the onion became translucent and the bacon released all its flavorful fat.
After achieving a remarkable base, I added the sauerkraut, cut into thin strips. I mixed everything well, ensuring that the cabbage absorbed the flavors of the onion and bacon. The sauerkraut brings a tangy note that perfectly contrasts with the rich taste of the bacon and the sweetness of the onion. I let the mixture simmer on low heat so that all the flavors could combine harmoniously. After a few minutes, I added a little water so that the cabbage could cook gently and soften well.
While the cabbage was cooking, I returned to the spotzle. I added them to the pan over the cabbage mixture and gently stirred everything to avoid breaking the pasta's shape. I let them combine on low heat for a few minutes, allowing the spotzle to absorb the rich aroma of the dish. I seasoned with salt and pepper to taste, but I was careful not to overdo it, considering that the bacon and sauerkraut already have a salty content.
Finally, I sprinkled some fresh herbs on top, such as parsley or dill, to add a touch of freshness. The dish is now ready to be served, and the combination of textures and flavors promises an unforgettable culinary experience. I chose to serve it warm, alongside a fresh green salad, so that the contrast between the warmth of the dish and the coolness of the salad would be perfect. This recipe is not just a simple dish, but a true celebration of traditional flavors, full of memories and savor.
After achieving a remarkable base, I added the sauerkraut, cut into thin strips. I mixed everything well, ensuring that the cabbage absorbed the flavors of the onion and bacon. The sauerkraut brings a tangy note that perfectly contrasts with the rich taste of the bacon and the sweetness of the onion. I let the mixture simmer on low heat so that all the flavors could combine harmoniously. After a few minutes, I added a little water so that the cabbage could cook gently and soften well.
While the cabbage was cooking, I returned to the spotzle. I added them to the pan over the cabbage mixture and gently stirred everything to avoid breaking the pasta's shape. I let them combine on low heat for a few minutes, allowing the spotzle to absorb the rich aroma of the dish. I seasoned with salt and pepper to taste, but I was careful not to overdo it, considering that the bacon and sauerkraut already have a salty content.
Finally, I sprinkled some fresh herbs on top, such as parsley or dill, to add a touch of freshness. The dish is now ready to be served, and the combination of textures and flavors promises an unforgettable culinary experience. I chose to serve it warm, alongside a fresh green salad, so that the contrast between the warmth of the dish and the coolness of the salad would be perfect. This recipe is not just a simple dish, but a true celebration of traditional flavors, full of memories and savor.
Ingredients
Ingredients for 4 servings: 4 pieces of roast beef (we used ribeye) 4 onions cut into thin strips 1 tablespoon oil for spätzle with cabbage: 80g finely chopped onion 80g lean ham (we used smoked bacon) 40g butter or oil 400g sauerkraut salt sugar pepper 400g spätzle - pasta or noodles (for spätzle, I used 250g flour, salt, and 2 eggs, I kneaded a dough from which I cut strips (they didn't turn out exactly as they should, but since it was my first time making them, I hope to have learned something and do better next time) you can buy them ready-made if you find them.