Cheese Cabbage Spaetzle

Preheat the oven to 180°C.

For the cheese and cabbage spaetzle, mix flour, egg, water and salt with a mixer.

Let the dough swell for a few minutes.

In the meantime, finely chop onion, sauté in canola oil until translucent.

Add sauerkraut and some caraway seeds, pour in a little water and steam for about 10 to 15 minutes.

Gently flatten the spaetzle dough with a spaetzle slicer in plenty of salted water and cook until the spaetzle rise to the surface.

Lift out with a slotted spoon and drain.

Grate beer cheese.

In a coated baking dish, layer first half of spaetzle, sauerkraut and second half of spaetzle.

Sprinkle with grated beer cheese.

Bake for approx. 10 minutes.

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