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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Fill a large pot with water, add oil, and bring to a boil. | 2. 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). | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
purpose flour	4 1/4	cups		-	-	-	-
salt	1	tablespoon		-	-	-	-
egg	8			572.0	2.88	50.24	38.04
water	1	cup		0.0	0.0	0.0	0.0
sauerkraut	1	can		40.4498	9.1118	1.9373	0.2981
butter	1/2	cup		684.0	31.428	21.372	57.6
bread crumb	4	tablespoons		106.65	19.4346	3.6045	1.431

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.