Cabbage Patties with Bacon

Mix milk, flour, eggs, about ½ tsp salt and nutmeg until smooth and rest about 30 min.

Remove the skin from the onion and dice. Cut 6-8 narrow slices of bacon into small pieces. Cut the rest of the bacon into small cubes. Heat clarified butter in a large frying pan with a lid. Cook bacon until crispy.

Remove bacon slices and drain. Add onion to bacon cubes form and sauté until translucent. Add sauerkraut, pull apart and steam with closed lid for 20 minutes. Season with salt and freshly ground pepper.

Bring plenty of salted water to a boil in a large saucepan. Spätzle dough in portions on a moistened board (Spätzlebrett) form.

Using a long kitchen knife, scrape fine strips of dough into the boiling water (or shape the dough in portions into a spaetzle press and press into the boiling water). Let spatulas bubble once briefly until they rise. Remove with slotted spoon, rinse and drain well.

Add the sparrows to the cabbage and stew for a few minutes. Season to taste with salt and freshly ground pepper. Rinse the chives, cut into fine rolls and sprinkle over the cabbage. Place bacon slices on top.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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