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German Spaetzle with Sauerkraut Recipe

Cook Time: 15 min
Prep Time: 10 min
( Serves 6 )
1 tablespoon vegetable oil
4 1/4 cup all-purpose flour
1 tablespoon salt
8 whole large eggs
1 cup water
1 can (14 1/2 oz.) sauerkraut
1/2 cup butter
4 tablespoon plain bread crumbs
  1. Fill a large pot with water, add oil, and bring to a boil. 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.
  2. 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.
  4. 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.
  5. Cover the pan to keep the dish warm. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them.
  6. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.
Nutrition Information
Fat: 25.40 g Cholesterol: 323.00 mg
Calories: 604.00 Protein: 18.90 g

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