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.