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My review
German Spaetzle with Sauerkraut
Jutta
"I am from Germany and this was one of our favorite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious."
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Ingredients
25 m servings 604 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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. Serve all layers together, or reheat the next day in a little bit of butter.
Nutrition Facts
Per Serving: 604 calories; 25.4 g fat; 74.2 g carbohydrates; 18.9 g protein; 289 mg cholesterol; 1848 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
9/22/2010
Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all.
Most helpful critical review
10/3/2007
This was okay when I served it for an Oktoberfest themed dinner but better the second day. A suggestion: either warm the sauerkraut before layering with spaetzle or put the whole thing in the ov...
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9/22/2010
Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all.
10/3/2007
This was okay when I served it for an Oktoberfest themed dinner but better the second day. A suggestion: either warm the sauerkraut before layering with spaetzle or put the whole thing in the ov...
1/2/2010
Wonderful spaetzle - thank you! I had the sauerkraut cooking for several hours prior to making the spaetzle to mellow it. I like to cook it in a can of beer and added 1-2t. caraway seeds and a...
10/21/2010
This was awesome!!! I added about 1/2 tsp of nutmeg to the batter and cooked the sauerkraut with some onions before layering. After putting the breadcrumbs on, I put the whole thing under the ...
3/1/2010
This was excellent! My boyfriend is from Southern Germany near Stuttgart and this made him feel right at home. I threw a few sliced onions in a pan to throw on top to give it that extra tastes a...
10/16/2009
This was an easier dish to make then I thought but bland, very bland. My son needed me to make it for his German class on the day they were sampling the foods of Germany. I spiced it up by mel...
11/21/2012
Great dish. Entered it in a German Food Day contest and placed 3rd. I did a couple of others suggestions, like frying the sauerkraut in butter for awhile to slightly diminish the kraut.
3/25/2010
Just not as yellow as my German "mother in law's" she uses yolks only... Keep her German Son happy!
3/28/2015
I had a similar dish in Partenkirchen Germany and wanted to try and recreate it. I added bacon and onions. I made the dough and used white wheat flour which I think gave it a nuttier texture a...