Gratinated White Cabbage Spaetzle

For the scalloped white cabbage spaetzle, mix well the flour with the salt, water and eggs.

In a wide pot, bring salted water to a boil and strain the batter through a spätzle strainer. When the spaetzle float to the surface, skim and set aside.

Cut the cabbage into small strips, roughly chop the carrots, cut the leek into fine rings and finely chop the onion. Saute the onion in a little oil. Add the cabbage, the carrots and the leek and let them roast.

Add a little water and keep stirring. When the cabbage is soft, add the corn and the sausage cut into small pieces. Season everything with salt, bell pepper and paprika powder.

Mix in the spaetzle and pour everything into a baking dish. Sprinkle with the cheese and gratinate at 180° for about 10min.

Serve the baked white cabbage spaetzle and enjoy.

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