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    You are in: Home / Recipes / Jutta's Traditional German Spaetzle With Sauerkraut. Recipe
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    Jutta's Traditional German Spaetzle With Sauerkraut.

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Um Safia's Note:

    What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fill a large pot with water, add oil, and bring to a boil.
    2. 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.
    3. 3
      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).
    4. 4
      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.
    5. 5
      In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
    6. 6
      Place in a preheated oven at 200 C for 15 minutes.
    7. 7
      This is also delicious reheated the next day with a little bit of butter.

    Ratings & Reviews:

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    Nutritional Facts for Jutta's Traditional German Spaetzle With Sauerkraut.

    Serving Size: 1 (221 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 454.1
     
    Calories from Fat 171
    37%
    Total Fat 19.0 g
    29%
    Saturated Fat 9.2 g
    46%
    Cholesterol 242.2 mg
    80%
    Sodium 1503.2 mg
    62%
    Total Carbohydrate 55.5 g
    18%
    Dietary Fiber 3.2 g
    13%
    Sugars 1.7 g
    6%
    Protein 14.1 g
    28%

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