Instructions

1. 1

   For the Spätzle, beat the plain flour with the eggs, the salt for the Spätzle dough and the water vigorously in a bowl until the dough throws bubbles and tears stickily from the spoon. Cover the dough and leave it to rest.

2. 2

   Remove the outer leaves from the white cabbage, quarter the head and cut out the stalk. Shred the quarters finely or cut them into narrow strips. Peel the onions and cut them into strips.

3. 3

   Melt two tablespoons of the butter or margarine in a wide pan, soften the onion strips in it until translucent, scatter the sugar over them and let it caramelise lightly.

4. 4

   Add the cabbage, turn it until it collapses and stir in the caraway seeds. Deglaze with the vegetable stock, then season with salt and pepper. Braise covered over low heat until soft, stirring occasionally.

5. 5

   Bring plenty of salted water to the boil in a wide pan. Spread the Spätzle dough thinly onto a wet board a portion at a time and scrape it into the simmering water in narrow strips with a knife, or press it through a Spätzle press.

6. 6

   Let the Spätzle poach until they float to the top, then lift them out with a slotted spoon and drain them well.

7. 7

   Heat the remaining butter or margarine in a large frying pan, add the Spätzle and the braised cabbage and fry them over high heat until golden roasted edges form.

8. 8

   Season everything with salt and pepper and serve scattered with the chopped parsley.