German Spaetzle with Sauerkraut Recipe
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German Spaetzle with Sauerkraut

By: Jutta  
"I am from Germany and this was one of our favorite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 485 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 4 1/4 cups all-purpose flour
  • 1 tablespoon salt
  • 8 large eggs
  • 1 cup water
  • 1 (14.5 ounce) can sauerkraut
  • 1/2 cup butter
  • 4 tablespoons plain bread crumbs

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 604 | Total Fat: 25.4g | Cholesterol: 323mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by KATHRYNF1 
This was okay when I served it for an Oktoberfest themed dinner but better the second day. A... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by Sandra C. 
This was an easier dish to make then I thought but bland, very bland. My son needed me to... MORE

 
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