Sauerkraut And Spaetzle(Germany)
A hearty German comfort dish combining tangy sauerkraut with fluffy spaetzle, brightened by butter‑browned breadcrumbs—perfect for a cozy family dinner.
Ingredients
Instructions
- Mix eggs, water, salt and enough flour to form a stiff batter.
- Press the dough onto a plate. Hold the plate over a pot of boiling water and cut the dough into irregular, noodle‑shaped pieces.
- Skim the cooked pieces from the water, drain, and season with breadcrumbs toasted in melted butter.
- Cook the sauerkraut separately and serve it alongside the spaetzle.
Tips & Substitutions
For a lighter spaetzle, consider using half all-purpose flour and half whole wheat flour. You can also add a pinch of nutmeg to the batter for extra flavor. If you don't have sauerkraut, try using cooked cabbage with vinegar for a similar tang. Ensure the water is at a rolling boil before adding the dough for the best texture.
Serving Suggestions
Serve the spaetzle topped with the sautéed breadcrumbs and alongside the warm sauerkraut for a delightful contrast. This dish pairs beautifully with roast meats or a light green salad. For an added touch, you can sprinkle fresh herbs like parsley or chives over the top before serving.
Storage & Reheating
Store any leftover spaetzle and sauerkraut in separate airtight containers in the refrigerator for up to 3 days. To reheat, sauté the spaetzle in a little butter until warmed through and crispy. For the sauerkraut, heat gently in a saucepan, adding a splash of water if needed to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut And Spaetzle(Germany) contains roughly 233 calories, with 6g protein, 48g carbohydrates, and 2g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1063mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make spaetzle ahead of time?
Yes, you can prepare the spaetzle dough a few hours in advance and refrigerate it. Just remember to cook it right before serving for the best texture. If you cook them ahead, store them with a little oil to prevent sticking.
What can I substitute for eggs in the spaetzle recipe?
You can use flaxseed meal mixed with water as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together similarly to eggs.
Is there a gluten-free option for the spaetzle?
Absolutely! You can use a gluten-free all-purpose flour blend to make the spaetzle. Just ensure that the blend contains xanthan gum or add it separately to help with the texture. The cooking method remains the same.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).